Let’s break down the name: Cinnamon Toast Crunch Cheesecake — sounds like a party, right? If you’re wondering how breakfast cereal snuck into one of America’s most beloved desserts, you’re not alone! Maybe someone out there realized, “Why not combine the way to a man’s heart (or anyone’s!) through his stomach, with two of the best comfort foods?” The result is a playful spin on tradition that’s all things creamy, crunchy, sweet, and cinnamony at once. It’s called Cinnamon Toast Crunch Cheesecake because, let’s face it, those golden, cinnamon-dusted squares are just begging to become the star of a dessert. Go ahead, be bold — add this to your recipe repertoire and prepare to wow your family and friends!
Why You’ll Love This
Get ready to fall head over heels for this cheesecake! The biggest highlight is the decadent combination of a crunchy, buttery Cinnamon Toast Crunch crust paired with an ultra-creamy, perfectly sweet cheesecake filling. It’s the best of both worlds — nostalgia and indulgence in every forkful. Making it at home isn’t just fun and easy, it’s a serious cost-saver compared to store-bought specialty cheesecakes or fancy bakery treats. Why splurge out when you can create something fresh, customizable, and even more flavorful right in your own kitchen? Let’s not forget the toppings — extra cereal crunch on top, swirls of caramel, maybe a dusting of cinnamon sugar – these finishing touches make every bite pop with flavor and texture. If you enjoyed my No-Bake Strawberry Crunch Cheesecake, this cinnamon-packed twist will spark joy in your kitchen and at your table. So gather your ingredients and give this show-stopping dessert a try!
How to Make Cinnamon Toast Crunch Cheesecake
Quick Overview
This recipe is a breeze to make and absolutely loaded with flavor, making it a standout dessert for any occasion. The preparation is straightforward, featuring a simple cereal crust, a classic creamy cheesecake filling, and plenty of cinnamon-sugar magic. From prep to chill, you’ll need just 25 minutes of hands-on work, making it perfect for busy weeknights or special gatherings alike. A couple of hours of hands-off chilling and you have a bakery-worthy treat that tastes absolutely homemade!
Ingredients
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup Cinnamon Toast Crunch cereal (for mixing into the cheesecake)
- 1/2 cup Cinnamon Toast Crunch cereal (crushed, for topping)
- 1/4 cup caramel sauce (or a drizzle of dulce de leche)
- 1/4 cup cinnamon sugar (optional, for extra flavor)
Instructions
Prepare the Crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine 2 cups crushed Cinnamon Toast Crunch cereal, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until everything is evenly moistened. Press the mixture into the bottom of a springform pan, using the back of a spoon to create an even layer. Bake for 8–10 minutes, or just until set. Remove from the oven and let the crust cool while you prepare the filling.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, scraping down the sides as needed. Mix in 1 teaspoon vanilla extract, 1/4 cup sour cream, and 1/4 cup heavy cream until combined. Add 3 large eggs, one at a time, mixing well between each addition. Gently fold in 1/2 cup Cinnamon Toast Crunch cereal for extra texture and flavor.
Bake the Cheesecake
Pour the cheesecake mixture over the cooled cereal crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. When done, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour, which helps prevent cracking.
Chill Completely
Carefully remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to help it fully set.
Prepare the Topping
Once well-chilled, top your cheesecake with 1/2 cup crushed Cinnamon Toast Crunch cereal and drizzle with 1/4 cup caramel sauce (or dulce de leche) for extra indulgence. Optionally, sprinkle on some cinnamon sugar for an added burst of flavor.
Slice and Enjoy
Carefully release the cheesecake from the springform pan, slice, and serve. Each piece should be creamy, crunchy, and packed with cinnamon goodness!
What to Serve With
Cinnamon Toast Crunch Cheesecake is a showstopper on its own, but a few thoughtful pairings can make your dessert table even more exciting. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra creamy touch. Pairing it with a hot cup of coffee or cinnamon-spiced chai delivers a cozy, comforting mood. For a fun brunch or party spread, set out bowls of fresh berries or a sweet fruit compote to cut through the richness and add a touch of brightness. However you enjoy it, this cheesecake fits in just as well at casual family gatherings as it does at special celebrations.
Top Tips for Perfecting Cinnamon Toast Crunch Cheesecake
- Use room temperature cream cheese for the smoothest, lump-free filling.
- For a gluten-free variation, substitute your favorite gluten-free cinnamon cereal for the crust and topping.
- Don’t overmix the batter after adding the eggs; gentle mixing helps keep the cheesecake light and prevents cracking.
- Feel free to try different toppings! Swap the caramel for chocolate sauce or add a dollop of whipped cream and a sprinkle of extra cereal.
- Line your pan with parchment for easier removal and presentation.
- Allow the cheesecake to chill overnight for the cleanest, easiest slicing.
Storing and Reheating Tips
Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices: wrap each one tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, simply thaw slices overnight in the fridge. Cheesecake is best enjoyed chilled, but if you prefer a softer texture, let it sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as it can alter the creamy texture — a gentle rest at room temp is all you need!
FAQs
Can I make this cheesecake ahead of time?
Absolutely! In fact, this recipe is best made a day in advance to allow for proper chilling and flavor development.
Can I substitute another cereal for Cinnamon Toast Crunch?
Yes! Try Golden Grahams or another cinnamon-flavored cereal for a fun twist.
How do I prevent the cheesecake from cracking?
Letting the cheesecake cool slowly in the oven with the door ajar helps prevent cracks. Make sure not to overbake, and avoid overmixing the eggs in your batter.
Is it necessary to use a springform pan?
A springform pan makes release and presentation easier, but you can use a deep-dish pie plate in a pinch — just be extra careful when slicing.
What should I do if the crust is too crumbly?
If your crust doesn’t hold together, try adding an extra tablespoon of melted butter and pressing it down firmly before baking.
Conclusion
Cinnamon Toast Crunch Cheesecake is the ultimate treat for anyone who loves rich, creamy cheesecake and the playful crunch of their favorite breakfast cereal. Not only is this dessert easy and fun to make, but it’s also guaranteed to spark smiles around your table. With simple ingredients, step-by-step instructions, and endless flexibility for toppings and variations, it’s a recipe you’ll turn to again and again — for birthdays, family get-togethers, holidays, or just when you want something irresistible! Give it a try, share it with your favorite people, and be sure to check out other creative dessert recipes on the blog to keep your baking adventures going strong. Happy baking!
Cinnamon Toast Crunch Cheesecake
Equipment
- Springform Pan
- Mixing Bowl
- Spatula
Ingredients
Crust Ingredients
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 24 oz cream cheese, softened 3 packages (8 oz each)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup Cinnamon Toast Crunch cereal for mixing into the cheesecake
Topping Ingredients
- 1/2 cup Cinnamon Toast Crunch cereal crushed, for topping
- 1/4 cup caramel sauce or a drizzle of dulce de leche
- 1/4 cup cinnamon sugar optional, for extra flavor
Instructions
- Preheat your oven to 325°F (165°C). In a medium bowl, combine 2 cups crushed Cinnamon Toast Crunch cereal, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until everything is evenly moistened. Press the mixture into the bottom of a springform pan, using the back of a spoon to create an even layer. Bake for 8–10 minutes, or just until set. Remove from the oven and let the crust cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, scraping down the sides as needed. Mix in 1 teaspoon vanilla extract, 1/4 cup sour cream, and 1/4 cup heavy cream until combined. Add 3 large eggs, one at a time, mixing well between each addition. Gently fold in 1/2 cup Cinnamon Toast Crunch cereal for extra texture and flavor.
- Pour the cheesecake mixture over the cooled cereal crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. When done, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour, which helps prevent cracking.
- Carefully remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to help it fully set.
- Once well-chilled, top your cheesecake with 1/2 cup crushed Cinnamon Toast Crunch cereal and drizzle with 1/4 cup caramel sauce (or dulce de leche) for extra indulgence. Optionally, sprinkle on some cinnamon sugar for an added burst of flavor.
- Carefully release the cheesecake from the springform pan, slice, and serve. Each piece should be creamy, crunchy, and packed with cinnamon goodness!