Introduction

This Cinnamon Toast Crunch Cheesecake is a delightful twist on a classic dessert, combining creamy cheesecake with the warm, cinnamon flavors of a beloved cereal. Perfect for cereal lovers and cheesecake fans alike, it’s sure to impress at any gathering.

A round cheesecake sits on a white plate on a white marbled surface. The cheesecake has a thick, crumbly golden brown crust forming the bottom and sides. The smooth creamy yellow layer of cheesecake fills the inside above the crust. On top, there are ten tall swirls of white whipped cream evenly spaced in a circle near the edge, each with small crunchy cinnamon toast pieces sprinkled on and around them. In the center of the cheesecake, there is a pile of cinnamon toast cereal pieces. The background shows a box of Cinnamon Toast Crunch cereal, a bowl with cereal, and three glass bottles filled with white milk, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (fine ground)
2 cups Cinnamon Toast Crunch cereal crumbs (fine ground)
4 tablespoons unsalted butter (melted)
4-5 cups boiling water (for water bath)
½ cup heavy cream
1 cup Cinnamon Toast Crunch cereal
32 ounces (4 – 8-ounce blocks) full-fat cream cheese (softened to room temperature)
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs (room temperature)
1 cup white chocolate chips (Ghirardelli brand recommended)
¼ cup heavy cream
6 ounces whipped topping (thawed)
1 cup Cinnamon Toast Crunch cereal (lightly crushed into smaller pieces)

Instructions

Step 1: Preheat your oven to 375°F. Spray the inside of a 9-inch springform pan with baking spray and place a parchment round on the bottom.
Step 2: Tear off two large pieces of heavy-duty aluminum foil. Use these to wrap tightly around the outside of the springform pan to protect it from water during the water bath.
Step 3: In a large bowl, combine graham cracker crumbs, Cinnamon Toast Crunch crumbs, and melted butter. Press this mixture firmly into the bottom and halfway up the sides of the prepared pan to form the crust.
Step 4: Bake the crust on the middle oven rack for 10 minutes. Remove and let cool completely. Reduce oven temperature to 325°F.
Step 5: Bring 4-5 cups of water to a boil in a microwave-safe container or on the stovetop.
Step 6: In a small bowl, combine ½ cup heavy cream with 1 cup Cinnamon Toast Crunch cereal. Stir and let sit to infuse flavor, then set aside.
Step 7: In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth, about 1-2 minutes.
Step 8: With the mixer on low, add vanilla extract and eggs one at a time, fully incorporating each before adding the next. Scrape the bowl sides as needed to ensure smoothness.
Step 9: Strain out the cereal from the heavy cream mixture and mix the flavored cream into the cheesecake batter gently until combined. Avoid overmixing to reduce air bubbles.
Step 10: Pour the cheesecake filling into the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
Step 11: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan, being careful to avoid water getting into the cheesecake.
Step 12: Bake for 1 hour and 30 minutes until the center is just barely set and still slightly jiggly. Turn off the oven, crack the door open an inch, and let the cheesecake cool inside for 1 hour.
Step 13: Remove the springform pan from the roasting pan and carefully unwrap the foil. Run a sharp knife around the edges of the cheesecake to prevent sticking as it cools.
Step 14: Chill the cheesecake in the refrigerator for at least 8 hours or overnight to fully set.
Step 15: To make the white chocolate ganache, place white chocolate chips in a microwave-safe bowl and pour ¼ cup heavy cream over them. Microwave on high for 1 minute, then let sit 1-2 minutes without stirring. Stir until smooth. If needed, heat for 30-second intervals until ganache is smooth.
Step 16: Allow ganache to cool slightly, then spread evenly over the top of the chilled cheesecake.
Step 17: While the ganache is still soft, garnish with dollops of whipped topping piped around the edges and sprinkle lightly crushed Cinnamon Toast Crunch cereal in the center.

Tips & Variations

For a stronger cinnamon flavor, soak the cereal in heavy cream longer before adding to the batter.
Use a handheld mixer for better control when blending eggs into the cheesecake to avoid overmixing and creating cracks.
Swap the white chocolate ganache for a caramel or cinnamon glaze for a different topping.
Lightly crush the cereal garnish for added crunch instead of full pieces to prevent sogginess.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 5 days. To reheat, allow slices to come to room temperature for about 15 minutes, or enjoy chilled for best texture and flavor.

How to Serve

A single slice of creamy cheesecake with a thick, golden brown crumb crust forms the base layer, topped by a large swirl of white whipped cream crowned with light brown cinnamon-flavored cereal pieces scattered both on the cream and around the white plate. Behind the slice, the remaining cheesecake sits on a white plate showing the same thick golden crust. To the right, a clear bowl is filled with the same cereal, all placed on a white marbled surface. A fork with a small bite of the cheesecake and cream rests on the plate next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cereal instead of Cinnamon Toast Crunch?

Yes, you can substitute with any cinnamon-flavored cereal or your favorite crunchy cereal for a unique twist, though the flavor profile will change slightly.

Why do I need to bake the cheesecake in a water bath?

The water bath helps provide gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, creamy texture.

Cinnamon Toast Crunch Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 397 reviews

This Cinnamon Toast Crunch Cheesecake is a decadent dessert that combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors and crunch of Cinnamon Toast Crunch cereal. Featuring a crust made from graham cracker and crushed Cinnamon Toast Crunch cereal, a smooth cinnamon-spiced cream cheese filling, and a luscious white chocolate ganache topping, this cheesecake is finished with whipped cream dollops and cereal garnishes for added texture and visual appeal. Perfect for cinnamon lovers seeking a unique twist on a beloved dessert.

Author: Marco
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 10 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs (fine ground)
2 cups Cinnamon Toast Crunch cereal crumbs (fine ground)
4 tablespoons unsalted butter (melted)

Cheesecake Filling

32 ounces (4 – 8-ounce) blocks full-fat cream cheese (softened to room temperature)
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs (room temperature)
½ cup heavy cream
1 cup Cinnamon Toast Crunch cereal

White Chocolate Ganache

1 cup white chocolate chips (Ghirardelli brand)
¼ cup heavy cream

Garnish

6 ounces whipped topping (thawed)
1 cup Cinnamon Toast Crunch cereal (lightly crushed into smaller pieces)

Additional

4–5 cups boiling water (for the water bath when baking)

Instructions

Prepare the Crust: Preheat the oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round on the bottom. Wrap the pan tightly with two large pieces of heavy-duty aluminum foil to prevent water leakage during the water bath baking process.
Make the Crust Mixture: In a large bowl, mix the graham cracker crumbs, crushed Cinnamon Toast Crunch cereal crumbs, and melted butter until fully combined. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan to form a sturdy crust.
Bake the Crust: Bake the crust on the middle rack of the oven for 10 minutes. Remove and allow it to cool completely. Reduce oven temperature to 325°F.
Prepare Water Bath: Boil 4-5 cups of water using a microwave-safe container or stovetop kettle to have ready for the water bath that will keep the cheesecake moist as it bakes.
Flavor the Heavy Cream: In a small bowl, stir the ½ cup heavy cream with 1 cup of Cinnamon Toast Crunch cereal. Let it sit so the cream absorbs the cinnamon flavor from the cereal, then strain and set aside the cinnamon-flavored cream.
Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together at medium speed until smooth and creamy, about 1-2 minutes. Reduce mixer speed and add vanilla extract and eggs one at a time, fully incorporating each before adding the next. Scrape down bowl sides to ensure even mixing and no lumps.
Incorporate Cinnamon Cream: Remove cereal from the flavored heavy cream and mix the infused cream into the cheesecake batter gently, avoiding overmixing to prevent air bubbles in the filling.
Assemble and Bake: Pour the cheesecake filling into the cooled crust and smooth the top. Gently tap the pan 2-3 times on the counter to release air bubbles. Place the springform pan inside a large roasting pan, then carefully pour in the boiling water to come about 1 inch up the outside of the pan. Bake for 1 hour 30 minutes until just set but slightly jiggly in the center. Turn off the oven, open door slightly, and let cheesecake cool inside for 1 hour.
Cool and Chill: Remove the roasting pan and springform from the oven. Remove foil from pan sides and run a knife around the edges to prevent sticking. Refrigerate the cheesecake for at least 8 hours or overnight for full setting.
Prepare White Chocolate Ganache: Microwave white chocolate chips with ¼ cup heavy cream for 1 minute, then let sit for 1-2 minutes. Stir until smooth, reheating briefly if necessary. Let the ganache cool to a spreadable, non-dripping consistency.
Finish the Cheesecake: Spread the ganache evenly over the chilled cheesecake. Immediately decorate the top with lightly crushed Cinnamon Toast Crunch cereal and pipe whipped topping dollops around the edges using a piping bag fitted with a large tip.

Notes

Ensure all cream cheese and eggs are at room temperature for a smooth batter.
The water bath is crucial to prevent cracking and ensure even baking.
Do not overmix the batter to avoid incorporating air, which can cause cracks.
Cake will continue to set as it cools; avoid overbaking.
Chilling the cheesecake overnight improves texture and flavor melding.
Use heavy-duty foil to prevent water from leaking into the pan during baking.
The ganache should be spread when slightly warm but not hot to avoid melting the chilled cheesecake.

Keywords: Cinnamon Toast Crunch, Cheesecake, Dessert, Cinnamon, White Chocolate Ganache, Sweet, Crunchy Crust, Cream Cheese