Why You’ll Love This Recipe

Cinnamon Toast Crunch Cheesecake is a rich, creamy dessert with a nostalgic twist. Featuring a crunchy cinnamon cereal crust, smooth cheesecake filling, and a sweet cinnamon-sugar topping, it’s a fun and indulgent treat perfect for birthdays, holidays, or anytime you want to wow your guests. It’s the ultimate fusion of childhood cereal and classic cheesecake.

ingredients

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

Cinnamon Toast Crunch cerealbuttercream cheesesugarbrown sugareggsvanilla extractground cinnamonsour creamheavy creamall-purpose flour or cornstarch (optional for stability)whipped cream and extra cereal (for garnish)

directions

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with foil if using a water bath.

Pulse Cinnamon Toast Crunch cereal in a food processor until finely ground.

Mix crushed cereal with melted butter and press firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then cool slightly.

In a large bowl, beat cream cheese until smooth. Add sugar, brown sugar, and vanilla extract. Mix until fully combined.

Add eggs one at a time, mixing gently after each addition.

Blend in sour cream, heavy cream, and ground cinnamon. Stir in flour or cornstarch if using.

Pour the filling over the crust and smooth the top.

Bake for 55–65 minutes, or until the center is just set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.

Chill in the fridge for at least 4 hours or overnight.

Before serving, top with whipped cream, a sprinkle of crushed cereal, and a dusting of cinnamon-sugar.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 55–65 minutesCooling and chilling: 5–6 hoursTotal time: 6.5–7.5 hours

Variations

Add a cinnamon-sugar swirl in the filling for extra flavor.

Top with caramel sauce or a cinnamon glaze for added decadence.

Use flavored cream cheese like brown sugar or cinnamon.

Make it into mini cheesecakes using a muffin tin.

Add a cereal crust up the sides for a thicker base.

storage/reheating

Store cheesecake covered in the fridge for up to 5 days.Freeze individual slices for up to 2 months—wrap well and thaw overnight in the fridge.Serve cold or at room temperature; do not reheat.

FAQs

Can I use a different cereal?

Yes, but Cinnamon Toast Crunch gives the signature flavor. Try Golden Grahams or graham crackers as alternatives.

Do I need a water bath?

It helps prevent cracking, but it’s optional. Bake carefully and don’t overmix.

Why is my cheesecake cracked?

Overbaking or rapid cooling can cause cracks. Let it cool gradually.

Can I make it without sour cream?

Yes, use Greek yogurt as a substitute.

Can I use low-fat cream cheese?

You can, but full-fat gives the best texture and flavor.

How do I know it’s done?

The center should jiggle slightly but not look wet or runny.

Can I make this ahead?

Yes, cheesecake is best when made a day in advance.

What’s the best way to cut clean slices?

Wipe the knife with a warm, damp cloth between cuts.

Can I skip the topping?

Yes, but whipped cream and cereal add texture and presentation.

Is this kid-friendly?

Yes, kids love the familiar cereal flavor in a creamy dessert.

Conclusion

Cinnamon Toast Crunch Cheesecake is a playful, delicious dessert that combines creamy richness with the crunch and spice of your favorite childhood cereal. Whether you serve it for a celebration or as a weekend treat, it’s sure to become a memorable favorite that everyone will ask for again.