Cinnamon Toast Crunch Cheesecake Recipe

Introduction

Let’s be honest: Cinnamon Toast Crunch is a guilty pleasure most of us never outgrew. That cinnamon-sugar cereal milk combo hits like nostalgia in a bowl. So what if we told you there’s a way to crank it up a notch? Meet the Cinnamon Toast Crunch Cheesecake—a beast of a dessert that mashes your Saturday morning cartoon memories with the lush decadence of a creamy, slow-baked cheesecake. This isn’t your grandma’s cheesecake, though it might just make her jealous. We’re talking about a crust made entirely of crushed Cinnamon Toast Crunch, a rich cream cheese filling with a hint of cinnamon warmth, and a topping that’s unapologetically extra: whipped cream, cereal crumble, and a drizzle of cereal milk glaze.

This dessert is a little messy, a little over-the-top, and entirely addictive. It’s a perfect storm of texture and flavor—crunchy, creamy, sweet, spicy. Whether you’re the type who eats the cereal dry by the handful or the one who drinks the milk straight from the bowl, this cheesecake will speak your language. It’s not a quick fix, but it’s worth every minute in the kitchen. Bring it to a party or hoard it for yourself—either way, it’s going to make some noise.

Why You’ll Love This Recipe

• Combines two dessert favorites: cheesecake and cereal
• Unique flavor profile with nostalgic vibes
• Crunchy Cinnamon Toast Crunch crust sets it apart
• Easy to customize with your favorite toppings
• Perfect for parties, birthdays, or weekend indulgence
• A guaranteed conversation starter

Ingredients

For the crust:

• 3 cups Cinnamon Toast Crunch cereal, finely crushed
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Extra Cinnamon Toast Crunch for garnish
• Optional: 1/4 cup cereal milk glaze (made from steeped cereal and powdered sugar)

Instructions/Method

1. Prep the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed Cinnamon Toast Crunch, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
2. Make the filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and cinnamon.
3. Assemble: Pour the filling over the cooled crust. Smooth the top.
4. Bake: Place the cheesecake in a water bath (wrap the pan in foil and set in a larger baking dish with hot water). Bake at 325°F for 55-65 minutes, until center is just set.
5. Cool: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge for at least 4 hours or overnight.
6. Decorate: Whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe on top. Garnish with cereal and drizzle with cereal milk glaze if using.

Tips & Variations

• No springform pan? Use a deep 9-inch cake pan and line with parchment.
• Go extra: Add cinnamon-sugar swirl in the filling.
• Make it mini: Use muffin tins for personal-sized cheesecakes.
• Spice it up: Try adding nutmeg or clove for a deeper spice profile.

Note

Make sure the cream cheese is fully softened to avoid lumps in the filling. Don’t skip the water bath—it prevents cracking.

Serving Suggestions

Serve slices chilled, with extra whipped cream and Cinnamon Toast Crunch on top. Pair with coffee, chai, or even a spiked milkshake for a fun adult twist. This dessert shines at brunches, birthdays, or late-night fridge raids.

Nutrition Information

Estimated per slice (1 of 12):

• Calories: 480
• Fat: 34g
• Carbs: 38g
• Sugar: 28g
• Protein: 6g
• Fiber: 1g

User Reviews/Comments

Jenna M.: “This cheesecake was a total hit at my niece’s birthday. Everyone was asking for the recipe. The crust was unreal!”

DeShawn L.: “Took me back to my childhood but made it fancy. That cereal milk glaze? Next level.”

Rachel G.: “I made this for Friendsgiving and it disappeared before the turkey. Definitely making it again.”

FAQs

Can I make this ahead of time?
Absolutely. This cheesecake actually tastes better the next day after it’s had time to set in the fridge overnight. You can make it up to 2 days ahead.

How do I make cereal milk glaze?
Soak 1 cup of Cinnamon Toast Crunch in 1/2 cup milk for 20 minutes, then strain and mix the milk with 1/2 cup powdered sugar until smooth.

Can I freeze this cheesecake?
Yes, just skip the whipped topping and cereal garnish until after you thaw it. Wrap tightly and freeze for up to 1 month.

Is there a gluten-free version?
If you can find a gluten-free cinnamon cereal, you can sub it in for the crust. The filling is naturally gluten-free.

What if I don’t have a water bath?
You can bake it without one, but a water bath gives that smooth, creamy texture and prevents cracks. Place a pan of water on the rack below if you’re improvising.

Conclusion

Cinnamon Toast Crunch Cheesecake is everything you didn’t know you needed—a sugary, spicy throwback that packs a grown-up punch. With its bold textures, nostalgic flavor, and over-the-top charm, it’s a dessert that makes a scene and deserves the spotlight. Whether you’re bringing it to a holiday table or baking it just because your Wednesday needed saving, this cheesecake earns its place on your roster of go-to recipes. And if you’re curious about the origins of the cereal that sparked this genius idea, check out the Cinnamon Toast Crunch Wikipedia page for a trip down memory lane.

This isn’t just dessert. It’s a full-blown vibe.

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