Cinnamon Toast Crunch Cheesecake

Why You’ll Love Cinnamon Toast Crunch Cheesecake Recipe

It combines the comforting cinnamon‑sugar flavor of Cinnamon Toast Crunch cereal with a decadent cheesecake base.

The crunchy cereal crust and topping offer an irresistible contrast to the smooth, creamy filling.

Perfect for special occasions or whenever you want a dessert that impresses with both flavor and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Cinnamon Toast Crunch cereal
Granulated sugar
Cinnamon
Pinch of salt
Unsalted butter, melted

Filling

Full‑fat cream cheese, softened
Granulated sugar
Large eggs, room temperature
Vanilla extract
Cinnamon
Salt
Heavy whipping cream

Topping

Cinnamon Toast Crunch cereal
Non‑fat dry milk powder
Granulated sugar
Salt
Unsalted butter

Directions

Crust

Preheat oven to 350 °F (175 °C).
Crush Cinnamon Toast Crunch cereal until finely ground.
Combine crushed cereal, sugar, cinnamon, salt, and melted butter.
Press mixture into bottom and up the sides of a 9‑inch springform pan.
Bake for about 10 minutes, then let cool.
Reduce oven temperature to 325 °F (160 °C).

Cheesecake Filling

Prepare the crust‑lined pan for a water bath by wrapping in heavy‑duty foil.
Beat softened cream cheese with sugar until smooth.
Add eggs, mixing until incorporated.
Add vanilla, cinnamon, salt, and heavy cream; mix until combined.
Pour half the batter over the crust; sprinkle a reserved portion of crust mixture over it, then add remaining batter.
Place in a roasting pan and add hot water halfway up the springform pan sides.
Bake for 80–90 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door, and cool in the water bath for 1 hour.
Remove from water, cool another hour, then refrigerate at least 6 hours or overnight.

Topping

Preheat oven to 275 °F (135 °C).
Lightly crush cereal and combine with dry milk powder, sugar, salt, and melted butter.
Spread on a sheet pan and bake 25 minutes, stirring halfway through.
Cool and pile atop the chilled cheesecake before serving.

Servings and timing

Servings: About 12 slices.
Prep time: ~30 minutes.
Cook time: ~1 hour 30 minutes.
Resting/Chilling time: ~6 hours (or overnight).

Variations

• Chocolate twist: Add mini chocolate chips to the filling for extra decadence.

• No-bake version: Use a no-bake cheesecake base if you want to skip the oven (texture will be softer).

• Fruit topping: Top the cheesecake with a berry compote or sliced bananas for added flavor.

• Spiced crust: Mix in nutmeg or cloves with the crust for a warmer spice profile.

• Gluten-free: Use a gluten-free cinnamon cereal as a substitute for Cinnamon Toast Crunch.

Storage/Reheating

Store in the refrigerator for up to 5 days.
Keep the crunchy cereal topping separate until just before serving to prevent sogginess.
Cheesecake can be frozen (wrapped tightly) for 1–2 months; thaw in the fridge before serving.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath and cooling slowly (oven off with door cracked) helps keep the cheesecake from cracking.

Can I make this cheesecake without a springform pan?

A springform pan is recommended so you can remove the cheesecake easily, but a regular cake pan can work if you carefully invert to remove.

Do I have to use full‑fat cream cheese?

Yes — full‑fat cream cheese gives the best texture and flavor in cheesecake.

Why add dry milk powder to the topping?

Dry milk powder helps keep the cereal topping extra crispy once baked.

Can I make mini cheesecakes with this recipe?

Yes — baking time will be shorter for individual portions.

How long should I chill the cheesecake before serving?

At least 6 hours, but overnight is best for texture.

Is it necessary to bake the topping?

Baking the topping with dry milk powder gives it a crunchier, more complex texture.

Can I skip the topping and just use cereal?

Yes — lightly crushed cereal on top works, though it won’t be as crunchy.

Can I freeze leftover cheesecake?

Yes — wrap it well and freeze for 1–2 months, then thaw in the fridge.

What if I don’t have heavy cream?

Heavy cream adds richness, but you could substitute with sour cream for a slight variation in texture.

Conclusion

This Cinnamon Toast Crunch Cheesecake captures the fun and flavor of a beloved cereal in an elegant dessert. With a crunchy cereal crust, a creamy cinnamon‑speckled filling, and a unique buttery topping, it’s a crowd‑pleasing sweet option perfect for celebrations or treat‑yourself moments.