If you’re a fan of nostalgic breakfast cereals and crave classic dessert mashups, get ready for a real treat: Cinnamon Toast Crunch Cheesecake. This show-stopping dessert layers velvety cheesecake filling with a buttery, cinnamon-swirled crust made from both graham crackers and Cinnamon Toast Crunch, then crowns everything with white chocolate ganache and cereal crunch. Imagine your childhood favorite, all dressed up for the best potluck or party of the year!

Cinnamon Toast Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cinnamon Toast Crunch Cheesecake is how each ingredient plays a starring role, contributing to the flavor, texture, and that irresistible visual appeal. You don’t need anything fussy or hard to find, but trust me, every piece has its own delicious job here.

Graham cracker crumbs: These provide that classic, slightly tangy base flavor and hold the crust together beautifully.
Cinnamon Toast Crunch cereal crumbs: The secret to a crust that’s extra golden, aromatic, and delightfully nostalgic.
Unsalted butter: Melted and mixed in, butter seals the crumbs for a perfectly crunchy crust and helps bind everything.
Boiling water: This is for the water bath, which ensures your cheesecake bakes gently and comes out ultra-creamy with no cracks.
Heavy cream (½ cup and ¼ cup): Used twice, heavy cream soaks up cereal flavor for the filling and also transforms white chocolate into a lush ganache.
Cinnamon Toast Crunch cereal (whole + for garnish): Both infuses the filling with cinnamon sweetness and creates that signature crunchy topping.
Full-fat cream cheese: Room temperature cream cheese whips up silky smooth and gives the cheesecake its luscious texture.
Granulated sugar: Just the right amount to sweeten the filling and balance the tart cream cheese and flavorful crust.
Vanilla extract: Rounds out the flavors and adds a warm, inviting aroma to every bite.
Large eggs: At room temperature, eggs emulsify the batter and give the cheesecake structure while keeping it rich and custardy.
White chocolate chips: For that creamy, decadent ganache that makes the topping extra special.
Whipped topping: Thawed for easy piping, it adds a light, fluffy crown no one can resist.
Cinnamon Toast Crunch cereal (lightly crushed): Extra cereal on top delivers crunch and visual wow-factor to every slice.

How to Make Cinnamon Toast Crunch Cheesecake

Step 1: Prepare Your Pan and Crust

Begin by preheating your oven to 375°F and lining your 9-inch springform pan with baker’s spray and parchment. This makes sure your cheesecake pops right out without sticking! Wrap the pan in two big sheets of heavy-duty foil so the water bath won’t leak. Now, mix up your crushed graham crackers, Cinnamon Toast Crunch crumbs, and melted butter. Firmly press this crumbly goodness into the pan bottom and up the sides—it’s the flavorful foundation for all the creamy layers to come. Bake for 10 minutes, let cool, then drop the oven temp to 325°F.

Step 2: Create a Flavor-Infused Cream

While the crust cools, add ½ cup heavy cream to a bowl with one cup of whole Cinnamon Toast Crunch cereal. Stir until all the cereal’s coated, then let it steep while you make your filling—this little trick infuses the cream with pure cinnamon-sugar bliss that permeates the entire cheesecake!

Step 3: Make the Cheesecake Filling

In a big bowl, beat your softened cream cheese and sugar until no lumps remain, creamy and smooth as can be (this is where a hand mixer shines!). Then add the vanilla and room-temperature eggs one at a time, mixing gently and scraping the bowl often. Once it’s combined, strain out the cereal from your infused heavy cream, and pour the fragrant cream into the batter. Mix just until blended; we want creamy texture, not lots of air bubbles.

Step 4: Assemble and Bake in a Water Bath

Pour that silky batter into your cooled, waiting crust. Smooth the top, then give it a little tap on the counter to release hidden bubbles. Gently set your cheesecake into a large roasting pan, then pour boiling water around it so it comes about an inch up the sides—you’re creating a spa day for your cheesecake! Bake for about 90 minutes; the center should jiggle just a touch. Let it rest in the turned-off oven with the door cracked for an hour to prevent cracks and help it set beautifully.

Step 5: Cool and Set in the Fridge

Once the hour’s up, carefully lift the cheesecake from the water bath, remove the foil, and run a sharp knife around the edge to prevent sticking. Refrigerate, uncovered, for at least 8 hours or overnight—patience pays off with the dreamiest texture.

Step 6: Prepare the White Chocolate Ganache

Just before serving, make your white chocolate ganache. Microwave white chocolate chips with ¼ cup heavy cream, let them sit, then stir until the mixture is satiny smooth. Let it cool slightly so it spreads without dripping, then lavish it over your chilled cheesecake.

Step 7: Top and Garnish

For a breathtaking finish, pipe whipped topping in big swirls around the edge and fill the center with lightly crushed Cinnamon Toast Crunch cereal. The crunchy, creamy, cinnamon-spiked combo will make every slice of Cinnamon Toast Crunch Cheesecake a celebration!

How to Serve Cinnamon Toast Crunch Cheesecake

Garnishes

This cheesecake is already a stunner, but take it even further with generous dollops of whipped topping along the outer edge for height and playfulness. A handful of cinnamon-dusted cereal right in the center adds color, crunch, and even more cinnamon aroma with every cut. If you want to make it look extra-special, a sprinkle of ground cinnamon or a drizzle of caramel sauce adds pop and a bit of extra flair!

Side Dishes

Pair your Cinnamon Toast Crunch Cheesecake with something refreshing and simple to balance the richness—a bowl of fresh berries, a fruit salad, or even a scoop of vanilla bean ice cream are perfect. For extra decadence, offer lattes or cinnamon cappuccinos on the side, turning dessert into an event.

Creative Ways to Present

You can cut your cheesecake into classic wedges for a stunning party centerpiece, or slice into smaller squares and serve as bars for casual gatherings. For a playful party twist, set out bowls of assorted cereals and let guests sprinkle on their own custom topping. Personalizing each slice is half the fun!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Toast Crunch Cheesecake keeps beautifully in the refrigerator. Cover it tightly with plastic wrap or transfer slices to an airtight container. Stored this way, the cheesecake will stay fresh and creamy for up to 4 days, though the crunchy topping is best enjoyed in the first day or two.

Freezing

If you want to make your cheesecake ahead or save leftovers for the future, wrap the un-topped (no whipped topping or cereal garnish) cheesecake tightly in several layers of plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding ganache and garnishes just before serving.

Reheating

Cinnamon Toast Crunch Cheesecake is best enjoyed chilled, but if you prefer a softer texture, let slices sit at room temperature for 15–20 minutes before serving. Avoid microwaving to reheat, as this can cause the filling to separate and the crust to get soggy.

FAQs

Can I use low-fat cream cheese?

For best results and that ultra-rich, creamy texture, stick with full-fat cream cheese. Low-fat varieties can lead to a runnier filling and a less luscious cheesecake.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes, but in a pinch, you can use a deep 9-inch cake pan lined well with parchment and leave a long overhang to help you lift out the cheesecake. Just be extra careful when unmolding!

Can I make Cinnamon Toast Crunch Cheesecake gluten-free?

Absolutely! Simply swap the graham crackers and cereal for their gluten-free counterparts. You may need to adjust the crust slightly if the crumbs absorb liquids differently, but it will still be delicious.

Why do I need a water bath?

The water bath is the secret to a smooth, crack-free Cheesecake. It insulates the pan, so the filling bakes gently and evenly, keeping the texture impossibly creamy all the way through.

How do I keep the cereal garnish crunchy?

For the freshest crunch, add the lightly crushed cereal just before serving. The longer it sits on the cheesecake, the softer it will become as it draws in moisture from the topping.

Final Thoughts

This Cinnamon Toast Crunch Cheesecake is pure fun front to back—a little nostalgic, totally joyful, and ridiculously delicious. If you’ve never paired creamy cheesecake with crunchy cereal before, you’re in for the happiest kind of surprise. Make this to share, and watch everyone’s faces light up bite after bite!

Cinnamon Toast Crunch Cheesecake Recipe

★★★★★

4.8 from 24 reviews

Author: anna
Total Time: 10 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate dessert with this Cinnamon Toast Crunch Cheesecake recipe. A creamy, decadent cheesecake featuring the iconic flavors of cinnamon toast crunch cereal, topped with a luscious white chocolate ganache and a crunchy cereal garnish.

Instructions

Crust: Preheat oven and prepare springform pan. Mix crust ingredients, press into pan, and bake.
Cheesecake Filling: Prepare water bath. Mix heavy cream with cereal. Make filling, pour over crust, and bake in water bath.
White Chocolate Ganache: Melt white chocolate and cream, spread over chilled cheesecake.
Garnish: Decorate with whipped topping dollops and cereal.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Be careful not to overmix the cheesecake batter to avoid air bubbles.
Allow cheesecake to chill thoroughly for best results.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 38g
Sodium: 410mg
Fat: 39g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 9g
Cholesterol: 170mg

Keywords: Cinnamon Toast Crunch Cheesecake, Cheesecake Recipe, Dessert Recipe