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Cinnamon Toast Crunch Cheesecake Recipe

Cinnamon Toast Crunch Cheesecake

Baking this Cinnamon Toast Crunch Cheesecake is an absolute delight! The process is straightforward, and with a few simple techniques, you’ll have a creamy, flavorful cheesecake with a perfectly crisp crust. Follow these easy steps and helpful tips to get the best results every time.

  • Total Time: 15 minute
  • Yield: Serves 8-10 1x

Ingredients

Scale

Crust Ingredients

  • 2 cups Cinnamon Toast Crunch cereal, crushed into fine crumbs
  • ½ cup melted butter
  • 2 tablespoons sugar

Cheesecake Filling

  • 2 (8-ounce) blocks cream cheese, softened
  • ½ cup sour cream (for extra creaminess)
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 large eggs

Topping (Optional but Highly Recommended!)

  • ½ cup whipped cream
  • ¼ cup Cinnamon Toast Crunch, crushed
  • 1 tablespoon caramel sauce (for drizzling)

Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. Crush 2 cups of Cinnamon Toast Crunch into fine crumbs. (Tip: A food processor works best, but a rolling pin and ziplock bag also do the job!)
  3. Mix the crushed cereal with ½ cup melted butter and 2 tbsp sugar until it resembles wet sand.
  4. Press the mixture firmly into a 9-inch springform pan, ensuring an even layer.
  5. Bake for 8-10 minutes, then let it cool completely while preparing the filling.

2. Make the Cheesecake Filling

  1. Beat the cream cheese until smooth and fluffy using a hand or stand mixer.
  2. Add the sour cream, sugar, vanilla, and cinnamon, then mix until fully combined. (Tip: Don’t overmix—this prevents air bubbles that can cause cracks.)
  3. Add eggs one at a time, mixing gently after each addition.
  4. Pour the batter over the cooled crust and spread evenly.

3. Bake the Cheesecake

  1. Use a water bath: Place the springform pan inside a larger pan filled with 1 inch of hot water. This helps prevent cracks and keeps the cheesecake ultra-creamy.
  2. Bake for 50-60 minutes, or until the center is slightly jiggly but not runny.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

4. Chill & Serve

  1. Refrigerate for at least 4 hours (preferably overnight) before serving.
  2. Garnish with whipped cream, crushed Cinnamon Toast Crunch, and a drizzle of caramel sauce for extra indulgence.
  3. Slice, serve, and enjoy!

Notes

🔄 Ingredient Swaps & Adjustments

  • No Cinnamon Toast Crunch? Substitute with graham crackers + 1 tsp cinnamon.
  • Want a richer cheesecake? Use full-fat cream cheese and sour cream.
  • Prefer a no-bake version? Skip baking the filling and let it set in the fridge for 6 hours.

🧊 Storage & Reheating Tips

  • Store leftover cheesecake in the fridge for up to 5 days in an airtight container.
  • To freeze, wrap slices tightly in plastic wrap and store for up to 3 months.
  • When ready to serve, thaw overnight in the refrigerator.

💡 Flavor & Texture Enhancements

  • Add a pinch of nutmeg for an extra warm spice kick.
  • Swirl in melted white chocolate for added richness.
  • Serve with vanilla ice cream or a hot cup of coffee for the ultimate treat.
  • Author: Adam RM
  • Prep Time: 20 min
  • Cook Time: 1 h