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–+ servings

Cinnamon Toast Crunch Cheesecake

Delicious slice of Cinnamon Toast Crunch Cheesecake with crunchy topping
This delightful cheesecake combines the nostalgic crunch of Cinnamon Toast Crunch with a silky cream cheese filling, perfect for any occasion.
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours
Serving Size 12 servings

Ingredients

For the crust

  • 3 cups Cinnamon Toast Crunch, crushed
  • 6 tablespoons unsalted butter, melted

For the filling

  • 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

Instructions

Preparation

  • 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.
  • 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 the mixture into the bottom and 1/2 inch up the sides of the springform pan. Chill in the fridge while you make the filling.

Making 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.

Baking

  • 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 for 50–65 minutes; the center should still have a slight wobble.

Cooling

  • 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, and refrigerate for at least 4 hours or overnight.

Finishing Touches

  • 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.

Notes

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. Always use room-temperature ingredients to prevent lumps.