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
Scale
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.
