If you have a soft spot for nostalgic cereals and creamy desserts, then this Cinnamon Toast Crunch Cheesecake Recipe will be your new obsession. Imagine a velvety smooth cheesecake infused with the warm embrace of cinnamon, resting on a perfectly crunchy Cinnamon Toast Crunch crust that brings a delightful texture and a nostalgic flavor punch. This is not just any cheesecake, it’s a playful twist on a classic dessert that tastes like childhood memories meeting grown-up indulgence in one unforgettable bite.
Ingredients You’ll Need
Gathering the right ingredients is a breeze with this recipe. Each one is essential, working together to create a luscious cheesecake that’s as flavorful as it is creamy. From the buttery crust to the comforting cinnamon hints, every component enhances the taste and texture of the dish.
- 2 cups Cinnamon Toast Crunch cereal, finely crushed: This adds the signature crunch and cinnamon flavor to your crust and garnish.
- 1/4 cup unsalted butter, melted: Binds the crust ingredients perfectly, giving it a rich and buttery base.
- 3 (8 oz) packages cream cheese, softened: The creamy heart of the cheesecake, providing a smooth texture.
- 1 cup granulated sugar: Sweetens the cheesecake evenly without overpowering the cinnamon flavor.
- 3 large eggs: Helps set the cheesecake and adds richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor depth with warm, sweet notes.
- 1/2 cup sour cream: Adds creaminess and a slight tang, balancing the sweetness.
- 1/2 cup heavy cream: Gives the cheesecake a luxurious texture and moist finish.
- 1/2 teaspoon ground cinnamon: Brings that delightful spicy warmth right into the cheesecake filling.
- Whipped cream for topping (optional): A fluffy finish that complements the cheesecake beautifully.
How to Make Cinnamon Toast Crunch Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Don’t forget to wrap the outside with foil to prevent leaks—that water bath method is key for a perfectly even bake! Combine the finely crushed Cinnamon Toast Crunch cereal with melted butter in a bowl. Press this mixture evenly into the bottom of the pan to create that buttery, crunchy crust. Bake for 10 minutes and then let it cool slightly while you prepare the filling. This crust is simple but essential, offering a sweet and crunchy foundation that screams cinnamon goodness.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat softened cream cheese and granulated sugar until the mixture is smooth and creamy—a vital step to avoid any lumps! Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. This helps your cheesecake hold together beautifully. Stir in the vanilla extract, sour cream, heavy cream, and ground cinnamon. These ingredients come together to form the luscious filling that delivers the beloved Cinnamon Toast Crunch Cheesecake Recipe’s signature flavor profile.
Step 3: Bake the Cheesecake in a Water Bath
Pour the dreamy filling over your cooled crust and smooth the top with a spatula. Place your springform pan inside a larger roasting pan and pour hot water halfway up the side of the springform pan. This water bath ensures gentle, even baking, preventing cracks while keeping the cheesecake wonderfully moist. Bake for 55 to 65 minutes, until the center is just set but still slightly jiggly—this is the perfect texture for creamy indulgence.
Step 4: Cool and Chill
Once baking is done, turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour to prevent sudden temperature changes that could crack the surface. Then, transfer it to the refrigerator for a minimum of 4 hours, ideally overnight. This chilling time allows the flavors to meld and the texture to firm up into that silky, dreamy cheesecake consistency.
How to Serve Cinnamon Toast Crunch Cheesecake Recipe
Garnishes
Before serving, consider topping your cheesecake with a generous swirl of whipped cream. For an extra pop of texture and flavor, sprinkle additional crushed Cinnamon Toast Crunch cereal right on top. This prevents sogginess and introduces a fresh crunch that bursts with cinnamon in every bite.
Side Dishes
This cheesecake is a star all on its own but pairs wonderfully with a handful of fresh berries or a drizzle of caramel sauce. If you want to keep things light, a simple cup of coffee or spiced chai can elevate the dessert experience beautifully, complementing the cinnamon notes throughout the cheesecake.
Creative Ways to Present
Slice the cheesecake into generous wedges and serve on rustic wooden platters for a cozy vibe, or dish it out in parfait glasses layered with extra crushed cereal and whipped cream for a playful, individual presentation. You can even add a dusting of cinnamon or cocoa powder to the top for an elegant finish that wows your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cinnamon Toast Crunch Cheesecake Recipe, wrap any leftovers tightly in plastic wrap or store in an airtight container. Keep it refrigerated for up to 4 days. The flavors actually deepen with time, so it tastes amazing even a day after baking!
Freezing
This cheesecake freezes well if you want to enjoy it later. Wrap it carefully in plastic wrap and a layer of aluminum foil to avoid freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its creamy texture.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. If you like it slightly softer, let it sit at room temperature for about 20 minutes before serving. This small step breathes life into the creamy texture, making every bite melt in your mouth.
FAQs
Can I substitute a different cereal for Cinnamon Toast Crunch?
While Cinnamon Toast Crunch is the star of this recipe, you can experiment with similar cinnamon-flavored cereals, but keep in mind the unique texture and flavor of Cinnamon Toast Crunch really make this cheesecake shine.
Is it okay to use Greek yogurt instead of sour cream?
Absolutely! Swapping sour cream for Greek yogurt is a great option if you want a slightly tangier flavor and a bit more protein. It won’t drastically change the texture, so feel free to make this adjustment.
Why do I need a water bath when baking the cheesecake?
The water bath creates moist, even heat around the cheesecake, reducing the chance of cracks and ensuring the cheesecake sets gently and perfectly smooth. It’s a baking hack worth the effort.
Can I make this cheesecake gluten-free?
The classic Cinnamon Toast Crunch cereal contains gluten, so for a gluten-free version, you’d need to find a similar cinnamon-flavored gluten-free cereal or make your own crust using gluten-free graham crackers.
How do I prevent cracks from forming on the cheesecake surface?
Besides using a water bath, mixing the batter just until combined, avoiding over-beating eggs, and cooling the cheesecake gradually in the oven with the door slightly open all help minimize cracks.
Final Thoughts
This Cinnamon Toast Crunch Cheesecake Recipe is a delightful blend of comforting cinnamon flavors and creamy indulgence that’s sure to become a favorite. It’s perfect for celebrations, cozy weekends, or any time you need a sweet, nostalgic treat with a creative twist. Go ahead and give it a try; every bite is like a warm hug with a satisfying crunch!
Print
Cinnamon Toast Crunch Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a deliciously creamy Cinnamon Toast Crunch Cheesecake featuring a buttery cereal crust and a smooth cinnamon-infused filling. Perfectly baked to a silky texture and topped with whipped cream and extra cereal crunch, this dessert combines nostalgic flavors with classic cheesecake decadence.
Ingredients
Crust
- 2 cups Cinnamon Toast Crunch cereal, finely crushed (plus extra for garnish)
- 1/4 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
Topping (optional)
- Whipped cream for topping
- Extra crushed Cinnamon Toast Crunch cereal for garnish
Instructions
- Preheat and prepare pan. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath baking.
- Make crust. In a medium bowl, combine the finely crushed Cinnamon Toast Crunch cereal with melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool slightly.
- Prepare filling. In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy, free of lumps. Add eggs one at a time, beating well after each addition to ensure a uniform texture. Stir in vanilla extract, sour cream, heavy cream, and ground cinnamon until the mixture is fully combined and smooth.
- Assemble cheesecake. Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top evenly.
- Set up water bath. Place the springform pan into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, creating a water bath which helps bake the cheesecake gently and evenly.
- Bake cheesecake. Carefully transfer to the oven and bake for 55–65 minutes or until the cheesecake center is just set and still slightly jiggly when gently shaken.
- Cool gently. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure even setting.
- Chill. Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight to chill completely and firm up.
- Serve. Before serving, top the cheesecake with whipped cream and sprinkle with extra crushed Cinnamon Toast Crunch cereal for added texture and presentation.
Notes
- For extra crunch, sprinkle crushed cereal on top just before serving to avoid sogginess.
- You can substitute Greek yogurt for sour cream if preferred for a slightly tangier flavor.
- Be sure to wrap the springform pan with foil tightly to prevent water from leaking into the cheesecake during baking.
- Use room temperature ingredients for a smooth, lump-free filling.
