Indulge in the perfect blend of creamy cheesecake and the crunch of Cinnamon Toast Crunch cereal with this Cinnamon Toast Crunch Cheesecake recipe. Top it off with a dollop of whipped cream for an extra touch of indulgence.
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Check out my Chocolate Dream Whip Pie and my Dalgona Cheesecake for more sweet desserts!
Cinnamon Toast Crunch cheesecake is like the ultimate mashup of childhood cereal nostalgia and creamy cheesecake goodness. It's a dessert that'll make you smile with every bite.
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It's great for sharing with friends and family, or just treating yourself to a little slice of happiness.
Why You'll Love This Recipe
- This recipe brings together the beloved flavors of Cinnamon Toast Crunch cereal and creamy cheesecake.
- Whether you're hosting a party or simply treating yourself, this cheesecake is bound to be a hit.
- Cheesecake is known for improving in flavor and texture with time. This recipe benefits from being prepared in advance and refrigerated for at least 4 hours or overnight.
Ingredients You'll Need
- Cinnamon Toast Crunch Cereal: This popular breakfast cereal serves as the key flavor component in the crust and adds a wonderful cinnamon crunch to the cheesecake.
- Unsalted Butter: Melted butter is mixed with the crushed cereal to bind the crust together.
- Cream Cheese: The star ingredient of any cheesecake, cream cheese provides the smooth and creamy texture that we all love.
- Granulated sugar: Sugar adds sweetness to the cheesecake filling and helps balance the tanginess of the cream cheese.
- Vanilla Extract: Enhances the flavor profile of the cheesecake and adds a warm, aromatic note.
- Eggs: Act as a binding agent and help create a light and fluffy texture in the cheesecake.
- Sour Cream: Sour cream adds richness and a subtle tanginess to the cheesecake.
- Whipped Cream (optional): Serves as a delicious topping option for the finished cheesecake.
Step-By-Step Instructions
Step 1: Preheat your oven to 325 °F. Grease a 9-inch springform pan with cooking spray.
Step 2: In a food processor, pulse Cinnamon Toast Crunch cereal into fine crumbs. Add melted butter and pulse until combined.
Step 3: Press the crumb mixture into the bottom of the prepared pan and bake for 10 minutes.
Step 4: In a large mixing bowl, beat the cream cheese until creamy. Add sugar and vanilla extract and continue beating until well combined.
Step 5: Add eggs one at a time, beating well after each addition.
Step 6: Mix in sour cream until just combined.
Step 7: Pour the cheesecake mixture over the baked crust and smooth the top.
Step 8: Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Step 9: Remove from the oven and let the cheesecake cool to room temperature.
Step 10: Cover and refrigerate the cheesecake for at least 4 hours, or overnight. Serve the cheesecake chilled with whipped cream, if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use room temperature ingredients. To ensure a smooth and creamy cheesecake batter, make sure all the dairy ingredients, such as cream cheese and sour cream, are at room temperature before mixing. This will help prevent lumps.
- Process the crust well. When crushing the Cinnamon Toast Crunch cereal for the crust, make sure to pulse it in a food processor until it becomes fine crumbs. This will help the crust hold together better and create a more even texture.
- Press the crust firmly. When pressing the crust into the pan, use the back of a spoon or the bottom of a measuring cup to firmly press the mixture into an even layer. This will help create a solid and stable crust that won't crumble when serving.
- Avoid overmixing. When incorporating the eggs into the cheesecake batter, be careful not to overmix. Overmixing can introduce excess air into the batter, leading to cracks on the surface of the cheesecake while baking. Mix until the ingredients are just combined and smooth.
Variations
- Caramel Drizzle: Add a decadent touch by drizzling caramel sauce over the top of the chilled cheesecake just before serving.
- Apple Cinnamon Swirl: Create a swirl effect in the cheesecake by adding a layer of apple cinnamon compote or pie filling on top of the crust before pouring in the cheesecake batter. Use a knife or toothpick to gently swirl the apple filling into the batter for a beautiful marbled effect.
- Streusel Topping: Add an extra layer of texture by sprinkling a homemade streusel topping over the cheesecake before baking. The streusel can be made by combining flour, brown sugar, butter, and a touch of cinnamon. Bake the cheesecake as usual with the streusel on top for a crunchy and flavorful addition.
- Mini Cheesecakes: Instead of making one large cheesecake, you can make individual-sized mini cheesecakes. Use a muffin tin lined with cupcake liners and divide the crust and cheesecake mixture evenly among the cups. Adjust the baking time accordingly, as mini cheesecakes will cook faster than a full-sized one.
- Toasted Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar over the top of the cheesecake before baking. As the cheesecake bakes, the topping will caramelize slightly, adding a crunchy and sweet crust to the finished cheesecake.
- Chocolate Drizzle: For chocolate lovers, drizzle melted chocolate over the chilled cheesecake. This will pair well with the cinnamon flavors.
Storing
Storing: After the cheesecake has completely cooled, cover it with plastic wrap or place it in an airtight container. Store in the refrigerator for about 4 to 5 days.
Freezing: Wrap the cheesecake tightly in plastic wrap or place it in an airtight container suitable for freezing. It's a good idea to slice the cheesecake into portions before freezing, so you can thaw only what you need later on. Freeze for up to 2 to 3 months.
Recipe FAQ's
While you can use low fat versions of cream cheese and sour cream, keep in mind that they may affect the texture and richness of the cheesecake.
Absolutely! If you enjoy the flavors of nutmeg or cloves, you can add a pinch of these spices to the cheesecake batter.
While the recipe calls for a 9-inch springform pan, you can use a different size. Keep in mind that adjusting the pan size may affect the baking time and thickness of the cheesecake.
More Recipes You'll Love
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Cinnamon Toast Crunch Cheesecake
Ingredients
- 1 ½ cups Cinnamon Toast Crunch cereal
- ¼ cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ½ cup sour cream room temperature
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan with cooking spray.
- In a food processor, pulse Cinnamon Toast Crunch cereal into fine crumbs. Add melted butter and pulse until combined.
- Press the crumb mixture into the bottom of the prepared pan and bake for 10 minutes.
- In a large mixing bowl, beat the cream cheese until creamy. Add sugar and vanilla extract and continue beating until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream until just combined.
- Pour the cheesecake mixture over the baked crust and smooth the top.
- Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let the cheesecake cool to room temperature.
- Cover and refrigerate the cheesecake for at least 4 hours, or overnight. Serve the cheesecake chilled with whipped cream, if desired.
Notes
- Use room temperature ingredients: To ensure a smooth and creamy cheesecake batter, make sure all the dairy ingredients, such as cream cheese and sour cream, are at room temperature before mixing. This will help prevent lumps.
- Process the crust well: When crushing the Cinnamon Toast Crunch cereal for the crust, make sure to pulse it in a food processor until it becomes fine crumbs. This will help the crust hold together better and create a more even texture.
- Press the crust firmly: When pressing the crust into the pan, use the back of a spoon or the bottom of a measuring cup to firmly press the mixture into an even layer. This will help create a solid and stable crust that won't crumble when serving.
- Avoid overmixing: When incorporating the eggs into the cheesecake batter, be careful not to overmix. Overmixing can introduce excess air into the batter, leading to cracks on the surface of the cheesecake while baking. Mix until the ingredients are just combined and smooth.
- Storing: After the cheesecake has completely cooled, cover it with plastic wrap or place it in an airtight container. Store in the refrigerator for about 4 to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap or place it in an airtight container suitable for freezing. It's a good idea to slice the cheesecake into portions before freezing, so you can thaw only what you need later on. Freeze for up to 2 to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
Marj Hall
I love this recipe and how you break it down.