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Irresistibly Indulgent Cinnamon Toast Crunch Cheesecake Recipe

Cinnamon Toast Crunch Cheesecake
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Did you know that a simple breakfast cereal can transform into a show-stopping dessert? That’s exactly what I discovered while experimenting in my kitchen, which led me to create this unforgettable Cinnamon Toast Crunch Cheesecake.

Ingredients

Scale
  • 3 cups Cinnamon Toast Crunch cereal
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, full fat, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup heavy whipping cream
  • 1 1/2 cups Cinnamon Toast Crunch cereal (for topping)
  • 1/4 cup nonfat dry milk powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Crush about 3 cups of Cinnamon Toast Crunch cereal until fine. Combine the crushed cereal with granulated sugar, cinnamon, kosher salt, and melted unsalted butter. Reserve about 1 cup of this mixture for the topping. Press the remaining mixture into the bottom of a springform pan. Bake the crust for about 10 minutes, then reduce the temperature to 325°F (162°C).
  2. Prepare a water bath. Boil water and set aside. In a mixing bowl, combine softened cream cheese and sugar, beating until smooth. Add eggs one at a time, followed by vanilla extract, cinnamon, kosher salt, and heavy whipping cream. Mix until smooth.
  3. Once the crust is done, pour half of the filling into the springform pan. Sprinkle reserved crust mixture over the filling. Pour remaining filling on top. Place in a larger roasting pan and fill with boiling water halfway up the sides of the springform pan.
  4. Bake at 325°F (162°C) for 80 to 90 minutes until edges are set and center jiggles slightly. The internal temperature should be 150-155°F (65-68°C).
  5. Turn off the oven, let the cheesecake cool inside for about 1 hour. Remove from the oven and cool on a wire rack. Chill in the refrigerator for at least 6 hours, or overnight.
  6. To prepare the topping, preheat your oven to 275°F (135°C). Crush about 1 ½ cups of Cinnamon Toast Crunch cereal. Mix with dry milk powder, granulated sugar, and kosher salt. Add melted butter and mix. Spread on a baking sheet.
  7. Bake topping for about 25 minutes, stirring halfway through. Allow to cool completely before topping your chilled cheesecake.

Notes

  • Using a water bath ensures even baking and prevents cracks.
  • The center should jiggle slightly to indicate doneness.
  • Cool gradually in the oven to minimize cracks.
  • Add topping before serving to keep it crunchy.
  • Use room temperature eggs for a smoother filling.

Nutrition

Find it online: https://www.recipechristmas.com/cinnamon-toast-crunch-cheesecake/