A creamy and decadent dessert featuring a crunchy Cinnamon Toast Crunch crust, a smooth cinnamon-infused cheesecake filling, and a topping of whipped cream and cereal for the ultimate indulgence.
Why You’ll Love This Recipe
I love how this cheesecake balances the creamy, rich filling with the crunch of Cinnamon Toast Crunch. The hint of cinnamon ties everything together, making it a unique twist on classic cheesecake. Plus, it’s a showstopper at gatherings or an impressive dessert for special occasions.
Ingredients
For the Crust:
2 cups Cinnamon Toast Crunch cereal (crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
24 oz cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 tablespoon ground cinnamon
For the Topping:
1 cup whipped cream (store-bought or homemade)
Additional Cinnamon Toast Crunch cereal for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
Make the Crust: Combine crushed Cinnamon Toast Crunch cereal, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes and let it cool.
Prepare the Filling: Beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended. Add sour cream and cinnamon, stirring until smooth.
Bake the Cheesecake: Pour the filling over the crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and cool the cheesecake inside with the door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
Add the Topping: Spread whipped cream over the chilled cheesecake and garnish with additional Cinnamon Toast Crunch cereal.
Serve: Slice and enjoy this creamy, crunchy masterpiece!
Servings and Timing
Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 6 hours (including chilling)
Variations
Chocolate Twist: Add a drizzle of chocolate syrup or sprinkle chocolate chips on top for a chocolate-cinnamon combination.
Spiced Up: Replace the Cinnamon Toast Crunch crust with gingerbread cookies or graham crackers mixed with a pinch of cinnamon.
Fruit Lovers: Top with fresh berries or a drizzle of fruit compote for a fruity contrast.
Dairy-Free: Substitute dairy-free cream cheese, sour cream, and whipped topping to make it dairy-free.
Storage/Reheating
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Reheating: While cheesecake is best served chilled, you can let it sit at room temperature for 15 minutes before serving if preferred.
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FAQs
How do I prevent cracks in my cheesecake?
I recommend using room-temperature ingredients and baking the cheesecake in a water bath to maintain even heat distribution.
Can I make this recipe ahead of time?
Yes! This cheesecake is perfect for making a day ahead since it needs to chill for several hours.
Can I use a different cereal for the crust?
Absolutely. Graham crackers, Golden Grahams, or any crunchy cereal can work as substitutes.
What’s the best way to crush the cereal for the crust?
I like to use a food processor for a fine texture or a sealed plastic bag and rolling pin for a chunkier consistency.
Can I freeze the cheesecake with the toppings?
It’s best to freeze the cheesecake without the whipped cream topping. Add the topping and garnish after thawing.
Conclusion
This Cinnamon Toast Crunch Cheesecake is the perfect blend of creamy and crunchy, with a cinnamon flavor that takes it to the next level. Whether for a holiday, a birthday, or just because, this dessert will leave everyone asking for seconds. Enjoy crafting this delightful treat, and savor every bite.
📖 Recipe:
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Cinnamon Toast Crunch Cheesecake
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a creamy and decadent Cinnamon Toast Crunch Cheesecake, featuring a crunchy cereal crust, a rich cinnamon-infused filling, and a whipped cream topping with cereal garnish. Perfect for gatherings and special occasions, this dessert is a unique twist on classic cheesecake that will impress everyone at the table.
Ingredients
For the Crust:
2 cups Cinnamon Toast Crunch cereal (crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
24 oz cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 tablespoon ground cinnamon
For the Topping:
1 cup whipped cream (store-bought or homemade)
Additional Cinnamon Toast Crunch cereal for garnish
Instructions
- Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust: Combine crushed Cinnamon Toast Crunch cereal, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.
- Prepare Filling: Beat cream cheese until smooth. Gradually add sugar, vanilla, and eggs (one at a time). Stir in sour cream and cinnamon until fully combined.
- Bake: Pour filling over crust. Bake for 50–60 minutes, or until the center is slightly jiggly. Cool in the oven with the door ajar for 1 hour. Refrigerate for 4 hours or overnight.
- Top & Serve: Spread whipped cream over chilled cheesecake. Garnish with additional cereal and serve.
Notes
For a smooth texture, ensure all ingredients are at room temperature before mixing.
Use a water bath to prevent cracks in the cheesecake.
Customize the crust by substituting with graham crackers or gingerbread cookies.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 375 kcal
