Name: Cinnamon Toast Crunch Cheesecake
Prep time: 40 min
Cook time: 65 min
Total time: 240 min
Ingredients: 3 cups Cinnamon Toast Crunch, crushed; 6 tablespoons unsalted butter, melted; 24 oz full-fat cream cheese, room temperature (3 blocks); 3/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1/2 cup sour cream or crème fraîche (for creaminess); Pinch of salt; 1/2 cups Cinnamon Toast Crunch, additional for texture

Jump to Recipe Print Recipe

I still remember the first time I crushed a box of Cinnamon Toast Crunch into a buttery crust — the smell alone made the whole kitchen feel like a Saturday morning. This Cinnamon Toast Crunch cheesecake marries that nostalgic cereal crunch with a silky, tangy cream cheese filling for a dessert that’s playful enough for kids and polished enough for dinner guests. If you love bold textures and a sweet cinnamon kick, this is the showstopper you’ll reach for when you want something memorable but not fussy. For more baseline cheesecake technique that helps with smooth fillings, see our best cheesecake recipe.

Why you’ll love this dish

This cheesecake is the best of two worlds: the crunchy, cinnamon-sugar pop of Cinnamon Toast Crunch and the rich, creamy texture of a classic baked cheesecake. It’s perfect for birthdays, potlucks, or anytime you want a dessert that’s nostalgic and modern at once. The cereal crust cuts down on prep time versus making a graham crust from scratch, and the lightly spiced filling keeps the dessert from becoming cloying.

“Ridiculously fun and insanely good — tastes like dessert and childhood in one forkful.”

If you want to avoid cake-like or overly dense results, these are the same balancing principles I rely on in other recipes — check these top cheesecake tips to prevent cracking and get a silky mouthfeel.

How this recipe comes together

Quick overview so you know what to expect:

Crush Cinnamon Toast Crunch for the crust and press into a springform pan.
Beat cream cheese with sugar and cinnamon until smooth; add eggs one at a time.
Fold in a small amount of crushed cereal for texture and bake gently in a water bath to minimize cracks.
Cool slowly, chill overnight, then top with extra crushed cereal and a cinnamon-sugar drizzle.

Total active time: ~30–40 minutes. Bake + cool time: ~3–5 hours (including chilling). This is a mostly hands-on, straightforward bake with one key patience step: chilling.

What you’ll need

Key ingredients (serves 10–12):

4 cups Cinnamon Toast Crunch, divided (about 1 box)
6 tablespoons unsalted butter, melted (for the crust)
24 oz (3 blocks) full-fat cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup sour cream (or crème fraîche) for creaminess
Pinch of salt

Notes/substitutions:

For a gluten-free version, use a GF cinnamon cereal equivalent.
If you prefer a no-bake cheesecake, swap the filling for a stabilized whipped cream + cream cheese mix and chill in a crust of crushed cereal and butter.
Using room-temperature eggs and cream cheese helps the batter combine smoothly and reduces lumps. For more on technique, review these best cheesecake techniques.

Directions to follow

Prep: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil (for the water bath).
Make the crust: Pulse 3 cups of Cinnamon Toast Crunch in a food processor until fine crumbs remain with some small pieces for texture. Mix crumbs with melted butter until evenly moistened. Press into the bottom (and 1/2 inch up the sides if desired) of the springform pan. Chill in the fridge while you make the filling.
Make the filling: Beat cream cheese on medium speed until smooth and fluffy, about 2–3 minutes. Add sugar and ground cinnamon and beat until combined. Mix in vanilla and a pinch of salt. Add eggs one at a time, mixing on low speed and scraping down the bowl between additions. Fold in sour cream until just combined. Stir in 1/2 cup of crushed cereal by hand for pockets of crunch.
Bake: Pour filling over chilled crust and smooth the top. Place the springform pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the outside of the springform pan. Bake 50–65 minutes; center should still have a slight wobble.
Cool: Turn off the oven, crack the door, and let the cheesecake sit in the oven for 30–60 minutes to cool gently. Remove, run a knife around the edge to loosen (prevents cracks), and refrigerate at least 4 hours or overnight.
Finish: Before serving, sprinkle remaining crushed cereal on top and dust with a little extra cinnamon sugar. For a glossy finish, brush with a thin warmed apricot jam or lightly sweetened cinnamon syrup.

Best ways to enjoy it

Serve slices chilled with:

A dollop of lightly sweetened whipped cream and a sprinkle of extra cereal.
Warm cinnamon caramel sauce for a contrast of temperatures.
Espresso or a cinnamon latte to echo the cereal spices.

For a party, make mini cheesecakes in muffin tins using the same proportions and bake 18–22 minutes. Plate with a small pool of salted caramel for an elevated touch.

How to store & freeze

Refrigerate: Keep cheesecake in the fridge, covered, for up to 5 days. Wrap a layer of plastic wrap directly on the surface (to prevent drying) and then cover with foil or place in a sealed container.
Freeze: For longer storage, freeze whole (well-wrapped in plastic and then foil) up to 2–3 months. Thaw overnight in the fridge before serving.
Safety note: Always refrigerate within 2 hours of baking or serving. Discard if left out longer, especially in warm conditions.

Pro chef tips

Prevent cracks: Use room-temperature ingredients, mix on low speed once eggs are added, and employ a water bath for even baking.
Texture trick: A little sour cream or crème fraîche adds tang and smoothness — don’t skip it.
Crunch preservation: If you want the cereal topping to stay crisp, add it just before serving; otherwise it will soften from the cream.
Shortcut: Use a blender for the crust if you don’t have a food processor, and press the crumbs with a flat-bottomed measuring cup for an even base. For holiday or layered ideas, see these holiday cheesecake ideas.

Creative twists

Chocolate swirl: Melt 1/2 cup dark chocolate and dollop into the filling, swirl before baking.
No-bake version: Use stabilized whipped cream and gelatin or a cream cheese + sweetened condensed milk base; chill until set.
Maple-cinnamon: Replace a tablespoon of sugar with maple syrup and top with candied pecans.
Vegan: Use cashew cream + coconut cream base and coconut oil to bind the crust, plus a GF cinnamon cereal.

Your questions answered

Q: Can I bake this cheesecake without a water bath?
A: You can, but the water bath prevents rapid temperature changes and reduces cracking. If you skip it, bake at the same temperature and expect a slightly firmer edge and potential cracks.

Q: How long should I chill the cheesecake before serving?
A: For best texture and flavor, chill at least 4 hours; overnight is ideal. Overnight chilling helps flavors meld and the filling to fully set.

Q: Will the cereal stay crunchy?
A: The crust will remain pleasantly firm after baking, but any cereal sprinkled on top will soften if added too early. Add crunchy topping just before serving.

Q: Can I make this ahead for a party?
A: Yes — bake one day ahead and chill overnight. Add final cereal topping right before serving.

Conclusion

If you want a fun, nostalgic dessert that still looks and tastes sophisticated, this Cinnamon Toast Crunch cheesecake hits the mark. For another take and inspiration, check the original spin at Cinnamon Toast Crunch Cheesecake | The Marble Kitchen, and for a slightly different approach and presentation ideas see Cinnamon Toast Crunch Cheesecake — The Dark Arts Of.