Cinnamon Toast Crunch Cheesecake
This Cinnamon Toast Crunch Cheesecake is a fun twist on classic cheesecake. It features a crunchy cereal crust, silky cinnamon-infused cheesecake batter, a layer of crushed Cinnamon Toast Crunch in the center, and finished with whipped cream and a sprinkle of cinnamon sugar.
The Layers
01. Cinnamon toast crunch crust
We swapped out the usual graham crackers for crushed cereal. It’s buttery, crunchy, and loaded with cinnamon sugar flavor.
02. Silky cinnamon cheesecake
We used our go-to cheesecake base, but steeped the heavy cream with crushed Cinnamon Toast Crunch before adding it in. It gives the cheesecake a subtle cinnamon flavor.
03. Cinnamon toast crunch swirl
We added a layer of crushed toast crunch in the middle for added flavor.
04. Whipped cream
Right before serving, we piped on whipped cream and dusted the top with cinnamon sugar. It lightens everything up and adds that beautiful finish.
Ingredients you’ll need
- Cinnamon toast crunch cereal
- Melted butter
- Softened cream cheese
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
Watch how we made it:
Recipe Tips
Take your ingredients out of the fridge 1-2 hours before baking: Make sure your cream cheese, eggs, and heavy cream are at room temperature before starting. This helps everything blend easily, giving you a smooth batter with no lumps.
Don’t overbake: Bake at 325°F for 35 minutes, until the edges are set and the center jiggles slightly.
Chill: Refrigerate your cheesecake for at least 4 hours to let it fully set. It’s worth the wait!
Cinnamon Toast Crunch Cheesecake
Ingredients
Crust
- 1 1/2 cups cinnamon toast crunch cereal finely crushed
- 6 tbsp unsalted butter melted
Cheesecake
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup cinnamon toast crunch crushed
- 2 tsp vanilla extract
Filling
- 1/2 cup cinnamon toast crunch crushed
Instructions
Prepare the crust
- Preheat the oven to 350℉. Line an 8×8 pan with parchment paper, leaving enough overhang on the sides to easily lift the cheesecake bars out of the pan once chilled.
- Make the crust by combining the crushed cereal and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool completely.
Prepare the cheesecake
- Reduce the oven temperature to 325℉.
- In a small bowl, combine the heavy cream and cinnamon toast crunch. Allow the heavy cream to absorb the cinnamon flavor of the cereal, about 10-15 minutes.
- Make the cheesecake by whisking together the cream cheese and sugar until smooth. Whisk in the eggs. Then, add in the cereal-infused heavy cream and vanilla. Whisk until smooth.
- Pour half of the batter into the pan and sprinkle a layer of crushed cereal. Add the remaining batter on top and spread into an even layer.
- Bake for 35 minutes until the edges are set and middle is slightly jiggly. Allow to cool completely, then cover and refrigerate for at least 4 hours, preferably overnight.
- To serve, add whipped cream and a sprinkle of cinnamon sugar.
