Cinnamon Toast Crunch Cheesecake

Cinnamon Toast Crunch cheesecake brings back plenty of childhood nostalgia. A crunchy cinnamon-sugar cereal crust envelops a creamy cheesecake filling. It's a simple recipe that works out perfectly every time.

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This Cinnamon Toast Crunch cheesecake is the perfect combination of breakfast nostalgia and dessert indulgence. With a buttery, cinnamon-packed cereal crust a creamy cheesecake filling, and a white chocolate ganache topping, this recipe elevates a childhood favorite into a delicious and fun dessert. Finished off with a crunchy topping of Cinnamon Toast Crunch pieces, this cheesecake offers layers of flavor and texture that will leave everyone coming back for more.

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MAIN INGREDIENTS: Cinnamon Toast Crunch cereal, cream cheese, sugar, heavy cream, cinnamon, butter, vanilla extract

QUICK STEPS: Crush cereal for the crust, mix with melted butter, press into the pan, beat cream cheese and sugar until smooth, add heavy cream and vanilla, fold in whipped topping, pour mixture onto the crust, chill in the fridge, garnish with extra cereal

TIME AND YIELD: Total Time: 10 hours and 10 minutes, Yield: 10-12 servings

WHY OUR RECIPE: During the development of this Cinnamon Toast Crunch cheesecake, our team paid special attention to the crust to ensure it had a unique, flavorful edge. Our goal was to create a base that not only held together perfectly but also captured the iconic cinnamon flavor from the cereal.

We tested different butter ratios to achieve just the right balance of crunch and cohesion, ensuring the crust didn’t become soggy. After several rounds of adjustments, we nailed a crust that remains crisp while complementing the smooth, rich cheesecake filling for a perfect bite every time.

PRO TIP: For an extra sturdy crust, allow the melted butter and cereal mixture to cool slightly before pressing it into the pan. This helps prevent the butter from seeping through the bottom, ensuring the crust stays firm and doesn’t become greasy.

Cinnamon Toast Crunch Cheesecake Ingredients

This recipe is the perfect blend of your favorite breakfast cereal with a creamy classic cheesecake. It’s a tasty combination of crunchy and smooth, and best of all, it’s easy to make!

Cinnamon Toast Cheesecake Substitutions and Additions

Graham Cracker Crumbs: You can use other types of cookies if you don’t have graham crackers. Try shortbread, Biscoff cookies, vanilla wafers, or Golden Oreos.

Cinnamon Toast Crunch Cereal: We love the flavor and crispiness of Cinnamon Toast Crunch, but you can also try using Golden Grahams or a similar cinnamon-flavored cereal to change it up. 

Full-Fat Cream Cheese: For a lower-fat version, you can use low-fat cream cheese. The flavor will be less rich.

Whipped Topping: You can make your own whipped cream using heavy cream and sugar if you prefer a homemade touch.

How To Make Cinnamon Toast Crunch Cheesecake

We’ve created the steps of this recipe to be easy to follow, even if you’ve never made cheesecake before. Our recipe development team found that the best way to make this cheesecake is by using a hot water bath. We’ll also give you plenty of tips to make sure your cheesecake bakes up perfectly.

STEP ONE: Preheat your oven, spray the inside of a nine inch springform pan with baker’s spray, and place a parchment round on the bottom of the pan.

PRO TIP: Cheesecakes always bake up better when your ingredients are at room temperature. Allow your cream cheese, cream, and eggs to come to room temperature before you begin. 

STEP TWO: Tear off two large pieces of heavy-duty aluminum foil. Set the springform pan on one piece of foil and bring it up around the sides of the pan. Repeat with the second piece of foil. Make sure the foil is tightly wrapped around the pan to prevent water from the water bath from leaking in during baking.

PRO TIP: Use a food processor to crush the graham crackers into crumbs. You can also seal the crackers in a large Ziploc bag and use a rolling pin or the flat side of a mallet to pulverize the crackers into crumbs.

STEP THREE: In a large bowl, mix the graham cracker crumbs, Cinnamon Toast Crunch cereal crumbs, and melted butter until fully combined. Press the mixture into the bottom and halfway up the sides of the prepared springform pan, ensuring it’s tightly packed to make a sturdy crust.

PRO TIP:​ Use the bottom of a flat glass to press down the crumbs and help them flatten out.

STEP FOUR: Bake the crust on the middle rack of the oven for ten minutes. Remove and set aside to cool completely. Reduce the oven temperature to 325°F.

STEP FIVE: Boil a kettle full of water for your hot water bath. Alternatively, you can use the microwave. Add four to five cups of water to a large spouted liquid measuring microwave-safe cup. It typically takes three to four minutes in an 1100-watt microwave on high to boil the water.

STEP SIX: In a small bowl, add the half cup heavy cream and Cinnamon Toast Crunch cereal. Stir to coat the cereal in the heavy cream.

Let it sit to absorb the cinnamon flavor of the sweet cereal. Set aside.

STEP SEVEN: In a large mixing bowl, use and electric mixer to beat the room-temperature cream cheese and granulated sugar on medium speed for one to two minutes until smooth. With the mixer on low speed, add the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Scrape down the sides and bottom of the bowl as needed.

STEP EIGHT: Remove and discard the cereal from the heavy cream. Add the cinnamon-flavored heavy cream to the cheesecake batter and mix just until fully incorporated.

Avoid overmixing to keep the batter smooth.

STEP NINE: Once the crust is cooled completely, add the filling and spread out the top surface so it’s in an even layer. Tap the pan on the counter two to three times to remove air bubbles from the filling.

STEP TEN: Place the cheesecake into a large roasting pan. Set it on the center rack of the oven.

Carefully pour the boiling water into the roasting pan, ensuring it comes up about one inch on the side of the springform pan without spilling into the cheesecake.

STEP ELEVEN: Bake for one hour and 30 minutes or until the cheesecake is just barely set in the center and jiggles slightly when nudged. Turn off the oven, crack open the door about one inch, and allow the cheesecake to cool in the oven for one hour. 

STEP TWELVE: Remove the roasting pan from the oven and take off the foil from the springform pan. Run a sharp knife along the edges of the cheesecake to prevent sticking as it cools.

Chill the cheesecake in the refrigerator for at least eight hours or overnight.

PRO TIP: Be sure to loosen the cheesecake using a very thin knife, and try not to ruin the graham crumb crust around the side of the cake.

STEP THIRTEEN: In a microwave-safe bowl, combine the white chocolate chips and a quarter cup of heavy cream. Microwave on high for one minute, then let sit for one to two minutes. Stir until smooth.

If there are still large pieces of unmelted chocolate in the bowl, microwave for an additional 30 seconds and stir again. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.

PRO TIP: If your white chocolate ganache is too soft, place the ganache-topped cheesecake back into the refrigerator for 15-20 minutes to help it firm up before slicing and serving.

STEP FOURTEEN: While the ganache is still soft, add the garnish on top. Use a piping bag to add decorative dollops of whipped topping around the edges. Fill the center with more crushed cereal.

PRO TIP: Make sure you add the cereal right away, otherwise, the ganache will set, and the cereal pieces won’t stick.

Troubleshooting

• No one likes it when the cheesecake crust falls apart and crumbles, so make sure you push it down tightly into the pan. This will help it hold together better when sliced.
• We recommend using heavy-duty aluminum foil to wrap your springform pan.
• Resist the urge to open the oven door until you test for doneness. Letting the heat out of the oven can cause your cheesecake to bake unevenly, and can even create cracks in the top. 
• If you’re going to serve your cheesecake the next day, we recommend making the ganache and garnishing your cheesecake an hour or two before serving. Otherwise, your cereal pieces may get soggy.

How To Serve Cinnamon Toast Crunch Cheesecake

Carefully slice your cheesecake and serve on dessert plates. The rich flavor of the filling, whipped cream swirls, and sweet cereal garnish are plenty, and you don’t need to add anything to your dessert.

If you want to garnish it further, we recommend a drizzle of caramel sauce. It blends nicely with the smooth cinnamon flavor of the crust and filling. For even more cinnamon indulgence, serve with cinnamon or vanilla ice cream. 

This cereal-inspired cheesecake is perfect for finishing off a fun brunch. Serve after a light meal of fresh fruit, pancakes, bacon, and French toast.

Of course, serve with a hot cup of coffee or a glass of cold milk. For a evening dinner party, spice things up with a complementary Cinnamon Toast Crunch Cocktail or shot!

You can easily replace a traditional birthday cake with this extra-special cinnamon cheesecake. Add birthday sprinkles to the whipped cream swirls for a festive touch.

The warm, cinnamon flavor of this cheesecake is perfect for holidays like Thanksgiving and Christmas, and it makes a fun dessert for casual dinner parties with friends and family.

MORE CHEESECAKE RECIPES

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How To Store Cinnamon Toast Crunch Cheesecake

MAKE AHEAD: To make this cheesecake ahead of a party, follow all the steps up to the point of garnishing with the white chocolate ganache and whipped topping. Once the cheesecake has fully chilled in the refrigerator overnight, cover it tightly with plastic wrap and store it in the fridge until you’re ready to serve.

When you’re ready to enjoy it, add the ganache and garnishes as directed.

IN THE FRIDGE: Store the leftover cheesecake in the refrigerator. Place it in an airtight container or cover it securely with plastic wrap. The cheesecake will stay fresh in the fridge for up to four days.

IN THE FREEZER: To freeze, first, ensure that the cheesecake is fully chilled in the refrigerator. We recommend removing the whipped cream swirls before freezing, then carefully wrapping the cake in a layer of plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. 

The cheesecake can be stored in the freezer for up to two months. When ready to enjoy, thaw the cheesecake overnight in the refrigerator.

Why This Cinnamon Toast Crunch Cheesecake Is The Best

Reasons why we love this recipe:

It’s like childhood in a slice: Crunchy cinnamon-sugar cereal meets creamy cheesecake for a taste that’s comforting, nostalgic, and indulgent.

Sweet, but not too sweet: This dessert strikes the perfect balance so you can enjoy every bite without the sugar rush.

Unforgettable, nostalgic flavor: The familiar flavors of Cinnamon Toast Crunch that leaves you wanting more.

Cinnamon lovers, rejoice: Crunchy crust packed with warm spice and and a creamy cinnamon filling that’s just plain irresistible.

Cinnamon Toast Crunch Cereal is a deliciously unique dessert. The crunchy cinnamon-sugar cereal crust adds a fun contrast to the creamy cheesecake filling, creating a decadent flavor that satisfies your sweet cravings and takes you back to your childhood!

More Cinnamon Recipes You’ll Love

• Cinnamon Butter
• Cinnamon Cupcakes
• Apple Cinnamon Granola
• Cinnamon Roll Monkey Bread
• Cinnamon Cream Cheese Frosting

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Cinnamon Toast Crunch Cheesecake

5 from 1 vote

Cinnamon Toast Crunch cheesecake brings back plenty of childhood nostalgia. A crunchy cinnamon-sugar cereal crust envelops a creamy cheesecake filling. It's a simple recipe that works out perfectly every time.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 10 hours hours 10 minutes minutes

Servings 10

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Ingredients

  

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For the Crust

• 2 cups graham cracker crumbs, fine ground
• 2 cups cinnamon toast crunch cereal crumbs, fine ground
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

• ½ cup heavy cream
• 1 cup cinnamon toast crunch cereal
• 32 ounces full-fat cream cheese, softened to room temperature (four 8-ounce blocks)
• 1½ cups granulated sugar
• 1 tablespoon vanilla extract
• 6 large eggs, room temperature

White Chocolate Ganache

• 1 cup white chocolate chips, Ghirardelli brand
• ¼ cup heavy cream

For the Garnish

• 6 ounces whipped topping, thawed
• 1 cup cinnamon toast crunch cereal, lightly crushed into smaller pieces

Instructions

 

Make the Crust

• Preheat oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round onto the bottom of the pan.
• Tear off two large pieces of heavy-duty aluminum foil. Set the springform pan on one of the pieces of foil and bring it up around the sides of the pan. Repeat with the second piece of foil. Be sure that the foil is tightly wrapped around the sides of the pan to ensure that none of the water from the water bath will leak into the pan while the cheesecake bakes.
• To make the crust, mix together, in a large bowl, the graham cracker crumbs, cinnamon toast crunch cereal crumbs, and melted butter until fully combined. Press the crumbs into the bottom and halfway up the sides of the prepared springform pan. Be sure to tightly pack the crumbs to make a sturdy crust.
• Bake the crust on the middle rack of the oven for 10 minutes. Remove and set aside to cool completely. Reduce the oven temperature to 325°F.
• Start your water boiling by adding 4-5 cups of water to a large spouted liquid measuring microwave-safe cup. It typically takes 3-4 minutes (in an 1100-watt microwave) on high to boil the water. Alternatively, you can boil water on the stovetop in a kettle.

Make the Cheesecake Filling

• To a small bowl, add the ½ cup heavy cream and cinnamon toast crunch cereal. Stir to coat the cereal in the heavy cream. Allow the heavy cream to sit and absorb the cinnamon flavor of the cereal. Set aside.
• To make the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Beat on medium speed for 1-2 minutes, using a handheld mixer, until smooth.
• With the mixer on low speed, add the vanilla extract and the eggs, one egg at a time, to the cream cheese mixture, being sure to fully incorporate each egg before adding the next. Be sure to scrape down the bottom and sides of the bowl as needed to ensure that all the ingredients get blended well, and your cream cheese is free of any lumps.
• Remove and discard the cereal from the heavy cream, then add the cinnamon-flavored heavy cream to the cheesecake batter and mix just until fully incorporated. Be sure not to overmix this cheesecake filling, as you want as few air bubbles in the batter as possible.
• Slowly pour the cheesecake filling into the cooled crust. Spread out the top surface into an even layer. Gently tap the pan on the counter 2-3 times to remove any air bubbles from the cheesecake filling.
• Place the cheesecake into a large roasting pan and place the roasting pan into the oven on the center rack. Very carefully pour the boiling water into the roasting pan, being sure not to get any of the water into the cheesecake until it comes up about 1 inch on the side of the springform pan.
• Bake for 1 hour and 30 minutes or until the cheesecake is just barely set in the center (it will just barely wiggle) when the pan is lightly nudged. It will continue to bake as it cools. Turn off the oven, do not remove the cheesecake, and crack open the oven door about 1 inch. Allow the cheesecake to cool in the oven for 1 hour.
• Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Take the aluminum foil off of the sides of the springform pan. Run a sharp knife along the edges of the cheesecake to make sure that as it cools, the cheesecake does not stick to the sides of the pan.
• Chill the cheesecake in the refrigerator for at least 8 hours or up to overnight to allow the cheesecake to set and chill fully. Once the cheesecake has chilled, you will remove the outer ring of the springform pan before adding the white chocolate ganache and garnishes.

Make the White Chocolate Ganache

• To make the white chocolate ganache, add the white chocolate chips to a microwave-safe bowl and pour the remaining ¼ cup of heavy cream over the chopped white chocolate chips. Microwave on high for 1 minute, then allow the white chocolate to sit undisturbed for another 1-2 minutes. Stir until smooth. If needed, you can heat the mixture for another 30 seconds and stir until smooth. Allow the ganache to cool slightly before spreading it over the top surface of the chilled cheesecake. The ganache should be soft enough to spread easily but not drip over the sides of the cheesecake.
• While the white chocolate ganache is still slightly soft, you will want to add the cinnamon toast crunch cereal and whipped topping garnish so that the cereal sticks to the cheesecake when sliced.
• Garnish the cinnamon toast crunch cheesecake by placing the thawed whipped topping into a large piping bag fitted with a large piping tip and pipe decorative dollops around the edges of the cheesecake. Fill the center of the cheesecake top with the cinnamon toast crunch cereal.

Notes

• Cheesecakes always bake up better when your ingredients are at room temperature. Allow your cream cheese, cream, and eggs to come to room temperature before you begin. 
• Use a food processor to crush the graham crackers into crumbs. You can also seal the crackers in a large Ziploc bag and use a rolling pin or the flat side of a mallet to pulverize the crackers into crumbs.
• Use the bottom of a flat glass to press down the crumbs and help them flatten out.
• Be sure to loosen the cheesecake using a very thin knife, and try not to ruin the graham crumb crust around the side of the cake.
• If your white chocolate ganache is too soft, place the ganache-topped cheesecake back into the refrigerator for 15-20 minutes to help it firm up before slicing and serving.
• Make sure you add the cereal right away, otherwise, the ganache will set, and the cereal pieces won’t stick.

Nutrition

Calories: 930kcal | Carbohydrates: 108g | Protein: 15g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 520mg | Potassium: 527mg | Fiber: 27g | Sugar: 55g | Vitamin A: 2140IU | Vitamin C: 2mg | Calcium: 657mg | Iron: 8mg

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