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Cinnamon Toast Crunch Cheesecake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://savorandsimmer.com/cinnamon-toast-crunch-cheesecake-recipe/