Cinnamon Toast Crunch Cheesecake

Cinnamon Toast Crunch Cheesecake is a fun, nostalgic dessert that brings together the creamy indulgence of classic cheesecake with the sweet, crunchy charm of everyone’s favorite cereal. With a crust made from crushed Cinnamon Toast Crunch and a cinnamon-swirled filling, this cheesecake tastes like breakfast and dessert had the most delicious baby. It’s playful, rich, and perfect for cereal lovers like me.

Why You’ll Love This Recipe

I love this cheesecake because it’s got personality—it’s not your typical plain dessert. The cinnamon-sugar flavor from the cereal adds a comforting warmth that pairs beautifully with the rich cream cheese filling. I get a satisfying crunch from the crust and topping, while the cheesecake itself stays velvety and smooth. It’s always a hit at parties and surprisingly easy to make with simple ingredients and a little creativity.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cinnamon Toast Crunch cereal

• Unsalted butter

• Cream cheese

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Ground cinnamon

• Brown sugar

• Heavy cream (optional, for topping)

• Powdered sugar (for sweetening whipped topping, if used)

directions

1. I start by preheating the oven to 325°F (160°C) and greasing a springform pan.

2. I crush the Cinnamon Toast Crunch into fine crumbs and mix it with melted butter to form the crust. I press it firmly into the bottom of the pan and bake for 10 minutes, then let it cool.

3. I beat the cream cheese and granulated sugar together until smooth and fluffy.

4. I add the eggs one at a time, mixing well after each, then stir in the vanilla and sour cream.

5. In a small bowl, I combine brown sugar and ground cinnamon to create a cinnamon swirl mixture.

6. I pour half the cheesecake batter over the crust, sprinkle some of the cinnamon sugar, then repeat with the remaining batter and cinnamon sugar, swirling gently with a knife.

7. I bake the cheesecake in a water bath for about 60 minutes, until the edges are set and the center is slightly jiggly.

8. I turn off the oven and let the cheesecake sit inside for an hour, then cool completely at room temperature.

9. I chill it in the fridge for at least 4 hours, or overnight.

10. Before serving, I top it with crushed cereal, whipped cream (if I want extra flair), and a sprinkle of cinnamon sugar.

Servings and timing

This cheesecake makes 12 servings. The total time includes about 30 minutes of prep, 1 hour of baking, and at least 4 hours of chilling. I usually make it a day ahead to give it plenty of time to set and make slicing easier.

Variations

Sometimes I use a blend of Cinnamon Toast Crunch and graham crackers for a more subtle crust. I’ve also made mini cheesecake cups using muffin tins for portion-controlled treats. For a spiced twist, I add a pinch of nutmeg or allspice to the filling. If I’m going all out, I drizzle the top with caramel sauce just before serving.

storage/reheating

I store leftovers tightly covered in the fridge for up to 5 days. For freezing, I wrap individual slices in plastic wrap and foil, then store them in a freezer-safe bag for up to a month. I thaw in the fridge overnight. I never reheat this cheesecake—it’s best served chilled or at room temperature.

FAQs

What makes this cheesecake taste like Cinnamon Toast Crunch?

The crust is made entirely from the cereal, and I swirl cinnamon sugar throughout the batter to mimic the cereal’s signature flavor. A topping of crushed cereal seals the deal.

Can I use store-brand cinnamon cereal?

Yes, I’ve tried it with generic cinnamon cereals and it still tastes great. The texture might vary slightly, but the flavor works well.

Do I have to bake this cheesecake?

For best results, yes. Baking gives it a dense, creamy texture that complements the crunchy crust. A no-bake version won’t have the same structure or depth of flavor.

Can I make this ahead of time?

Definitely. I prefer to make it the night before so it sets fully and the flavors deepen. It actually tastes better after chilling overnight.

How do I keep the cereal topping from getting soggy?

I add the crushed cereal topping right before serving. If I’m prepping ahead, I store the cereal separately and sprinkle it on at the last minute.

Conclusion

Cinnamon Toast Crunch Cheesecake is a dessert that never fails to surprise and delight. It’s bold, sweet, and full of nostalgic flavor, with that perfect balance of creamy and crunchy textures. Whether I’m making it for a special event or just because I’m craving something unique, it’s always a hit and always fun to eat.