Cinnamon Toast Crunch Cheesecake Recipe

Introduction

Did you know that over 90% of adults experience a surge of nostalgia when they taste a flavor from their childhood? This Cinnamon Toast Crunch Cheesecake taps directly into that powerful memory, transforming the iconic, cinnamon-sugar coated cereal into a show-stopping dessert masterpiece. Combining the beloved, nostalgic flavors of the breakfast table with a creamy, rich cheesecake base, this recipe is a guaranteed crowd-pleaser. Featuring a crunchy cinnamon cereal crust and a smooth, deeply cinnamon-infused filling, each bite delivers a delightful contrast of textures and a warm, comforting spice. Topped with billowy whipped cream and extra crunchy cereal pieces, this dessert is perfect for cereal lovers and anyone looking for a unique, conversation-starting twist on a classic cheesecake. Let’s dive into how you can create this unforgettable treat in your own kitchen.

Ingredients List

Gather these high-quality ingredients for the best flavor and texture. For optimal results, ensure all dairy ingredients are at room temperature before you begin.

• For the Crust:
  • 5 cups Cinnamon Toast Crunch cereal – Finely crushed. You’ll love the deep, toasty cinnamon aroma as you crush it. Substitution: Any cinnamon-flavored cereal like Cinnamon Life or a mix of plain cornflakes with 1 tbsp ground cinnamon and 2 tbsp brown sugar.
  • 6 tbsp unsalted butter, melted – Creates a rich, cohesive base that holds its shape. Substitution: Salted butter (omit any added salt) or coconut oil for a dairy-free version.
  • 2 tbsp granulated sugar – Just a touch to enhance the natural sweetness of the cereal.
  • Pinch of salt – Balances the sweetness and heightens all the flavors.
• For the Filling:
  • 24 oz (three 8-oz blocks) full-fat cream cheese – Room temperature is non-negotiable for a silky, lump-free filling. The rich, tangy base is essential.
  • 1 cup granulated sugar – Sweetens without overpowering the cinnamon.
  • 1 cup sour cream, room temperature – Adds incredible moisture and a slight tang that cuts through the richness.
  • 3 large eggs + 1 egg yolk, room temperature – The extra yolk gives a denser, creamier custard-like texture.
  • 1/4 cup heavy cream – For luxurious richness and a smoother pour.
  • 2 tsp pure vanilla extract – Use the real stuff for the best floral, warm notes.
  • 2 tbsp all-purpose flour – A little stabilizer to prevent cracking and ensure a perfect set.
  • 2 tsp ground cinnamon – Amplifies the cereal flavor throughout the entire filling. You’ll smell it as it bakes.
  • 1/2 tsp ground nutmeg (optional) – A warm, nutty background note that complements cinnamon beautifully.
• For the Topping & Garnish:
  • 1 1/2 cups heavy cream, cold – For whipping into soft, stable peaks.
  • 3 tbsp powdered sugar – Sweetens the cream without grittiness.
  • 1 tsp vanilla extract
  • 1 cup Cinnamon Toast Crunch cereal – For that final, iconic crunchy garnish.
  • A dusting of cinnamon or cinnamon sugar – For a beautiful, fragrant finish.

Timing

While a classic cheesecake can feel like a marathon, this recipe is streamlined for efficiency without sacrificing quality. The active prep time is surprisingly manageable.

Compared to the average cheesecake recipe that requires a water bath, this version is simplified with a flour-stabilized filling baked in a moderate oven, saving you about 30 minutes of active prep and cleanup time. The key to the timeline is planning ahead for the crucial chilling period, which allows the flavors to meld and the texture to become perfectly sliceable.

A slice of creamy Cinnamon Toast Crunch Cheesecake with a crunchy cereal crust and fluffy whipped cream topping.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Take your Cinnamon Toast Crunch cereal and place it in a large zip-top bag. Use a rolling pin to crush it finely—you want a texture similar to coarse sand with a few tiny bits for texture. In a medium bowl, combine the finely crushed cereal, melted butter, 2 tbsp sugar, and pinch of salt. Mix until all the cereal is evenly coated and the mixture holds together when pinched. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. I like to use the bottom of a flat measuring cup to really compact it. Bake for 10 minutes, then remove and let it cool on a wire rack while you make the filling. This pre-baking sets the crust and prevents sogginess.

Step 2: Make the Filling

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the room-temperature cream cheese on medium-low speed for about 2 minutes until it’s completely smooth and creamy. Scrape down the bowl and beater. With the mixer on low, gradually add the 1 cup of granulated sugar. Once incorporated, increase speed to medium and beat for another minute, scraping the bowl again. Add the sour cream, vanilla extract, ground cinnamon, and nutmeg (if using). Beat until just combined. Sprinkle the 2 tbsp of flour over the mixture and beat on low until it disappears. With the mixer on the lowest setting, add the eggs and egg yolk one at a time, mixing only until each is just incorporated. Finally, pour in the 1/4 cup of heavy cream and mix on low until the batter is homogenous, smooth, and luxurious. Do not overmix after adding the eggs, as this incorporates too much air and can lead to cracking.

Step 3: Bake the Cheesecake

Place the springform pan with the cooled crust on a baking sheet (this makes it easier to handle and catches any potential drips). Pour the filling over the crust and gently tap the pan on the counter a few times to release any large air bubbles. Smooth the top with an offset spatula. Place the baking sheet in the center of the preheated oven. Bake for 55 to 65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center—about a 4-inch diameter—still has a pronounced, gentle jiggle when you tap the pan. It will look underdone, but this is correct; it will continue to set as it cools. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This gradual cooling is the #1 secret to preventing major cracks.

Step 4: Cool and Chill

After the hour in the turned-off oven, carefully transfer the cheesecake (still on the baking sheet) to a wire rack. Run a thin knife or offset spatula around the very edge of the cheesecake to loosen it from the pan—this prevents it from pulling and cracking as it contracts during cooling. Let it cool to room temperature on the counter, which will take about 2 hours. Once completely cool, cover the top loosely with plastic wrap or foil and refrigerate for at least 6 hours, but ideally overnight. This long chill is when the magic happens: the flavors deepen, and the texture transforms from soft custard to the perfect, creamy-yet-firm cheesecake consistency.

Step 5: Add Toppings and Serve

Just before serving, prepare the whipped cream. In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until medium-stiff peaks form. Be careful not to overbeat into butter. Unclasp and remove the springform pan ring. Spread or pipe the whipped cream over the top of the chilled cheesecake. Generously sprinkle the reserved 1 cup of Cinnamon Toast Crunch cereal over the whipped cream, pressing some in gently. For a final touch, dust lightly with a bit of cinnamon or cinnamon sugar. Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut to get perfectly clean slices.

Nutritional Information

The following nutritional estimate is for 1 slice out of 12 servings. Please note this is an approximation, as ingredients can vary.

• Calories: ~580 kcal
• Total Fat: 42g
• Saturated Fat: 25g
• Cholesterol: 175mg
• Sodium: 320mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 8g

Healthier Alternatives

You can enjoy this decadent dessert with a lighter profile by making a few smart swaps without sacrificing the core cinnamon toast flavor.

• Crust: Use 4 cups of crushed cereal with 4 tbsp of melted coconut oil or light butter. Omit the added sugar—the cereal is sweet enough.
• Filling: Swap full-fat cream cheese for Neufchâtel or a blend of half full-fat, half light cream cheese. Use low-fat or Greek yogurt instead of sour cream. Reduce