I love how this cheesecake brings a fun, nostalgic twist to a classic dessert. The crust and swirl layer made from crushed Cinnamon Toast Crunch give it a deep caramelized cinnamon flavor that pairs perfectly with the creamy filling. It’s indulgent without being overly sweet, and the crunchy topping adds an amazing texture contrast. It’s also make-ahead friendly, so I can prep it the day before a party or special dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crunchy Cereal Crust:
6 cups Cinnamon Toast Crunch
⅓ cup granulated sugar
1 tsp ground cinnamon
Pinch of fine sea salt
8 tbsp unsalted butter, melted
Spiced Cheesecake Filling:
32 oz full-fat cream cheese, softened (4 blocks)
1 cup granulated sugar
4 large eggs, room temperature
2 tsp ground cinnamon
1 tsp pure vanilla extract
½ tsp fine sea salt
½ cup heavy cream
Toasted Cereal Topping (added before serving):
1½ cups Cinnamon Toast Crunch, gently crushed
2 tbsp nonfat dry milk powder
1 tbsp granulated sugar
¼ tsp fine sea salt
3 tbsp unsalted butter, melted
Optional Whipped Cream:
1 cup heavy cream
1 tbsp powdered sugar
½ tsp vanilla extract
Directions
1. Make & Bake the Crust I start by preheating my oven to 350°F (175°C). I crush the cereal using a food processor (or a bag and rolling pin), leaving some small bits for texture. I mix the cereal crumbs with sugar, cinnamon, salt, and melted butter until everything’s moistened evenly. I reserve 1 cup of this mixture for the swirl layer. I press the rest into the bottom and about ¾” up the sides of a 9-inch springform pan, then bake it for 10 minutes. After cooling on a rack, I reduce the oven to 325°F (165°C).
2. Prepare the Cheesecake Filling (Water Bath Recommended) To avoid cracks, I wrap the cooled pan with two layers of heavy-duty foil (shiny side out) and place it in a roasting pan. In my mixer, I beat the cream cheese and sugar until smooth (about 3 minutes), scraping the bowl often. I add the eggs one at a time, mixing just until incorporated. Then I stir in the cinnamon, vanilla, salt, and cream—just enough to combine. I pour half the batter into the crust, then sprinkle the reserved crust mixture over it in an even layer. I gently pour the remaining batter on top, making sure the swirl layer stays covered. I pour hot water into the roasting pan until it comes halfway up the sides and bake for 80–90 minutes, until the edges are set and the center jiggles slightly.
3. Cool Slowly I turn off the oven and crack the door open 1–2 inches. I leave the cheesecake in the water bath for 1 hour, then remove it and peel off the foil. After cooling on a rack for another hour, I chill it in the fridge uncovered for at least 6 hours, or overnight for the best texture.
4. Make the Toasted Cereal Topping Before serving, I preheat the oven to 275°F (135°C) and line a sheet pan with parchment. I combine the crushed cereal, dry milk powder, sugar, and salt in a bowl, then drizzle over the melted butter. I toss until everything’s evenly coated, keeping some clusters intact. I bake it for 25 minutes, stirring once halfway through. Once cooled, it becomes wonderfully crisp.
5. Serve I run a thin knife around the edge of the pan, then release the springform ring. Just before serving, I pile the toasted cereal topping over the cheesecake. I sometimes add a dollop of whipped cream and extra cereal for flair.
Servings and timing
This cheesecake makes 12 generous slices. It takes about 15 minutes to prepare the crust and filling, 80–90 minutes to bake, plus several hours to cool and chill. The total active time is around 45 minutes, with overall time including chilling coming to about 8 hours. Each slice is rich and satisfying, clocking in around 500–550 calories.
Variations
When I want to take it in a slightly different direction, I add a swirl of dulce de leche or cinnamon sugar inside the filling. I’ve also swapped the cereal for other flavors like Golden Grahams or Apple Cinnamon Cheerios with great results. If I’m feeling extra indulgent, I top it with a drizzle of caramel sauce or a cinnamon glaze.
Storage/Reheating
I store this cheesecake covered in the fridge for up to 5 days. The topping stays crispy for a few hours, so I keep it separate and add it right before serving. I don’t recommend freezing the entire cheesecake because of the cereal crust, but individual slices freeze okay if I leave the topping off.
FAQs
Can I make this without a water bath?
Yes, but I get the smoothest, crack-free results when I use one. If I skip it, I make sure to avoid overmixing and let the cheesecake cool slowly in the oven.
How do I know when the cheesecake is done?
The edges should be set and the center should jiggle slightly when I tap the pan. If I check with a thermometer, the internal temp should be around 150–155°F.
Why is the milk powder used in the topping?
The dry milk powder helps the cereal topping stay crispy longer after baking—it’s a small touch that makes a big difference in texture.
Can I use low-fat cream cheese?
I stick with full-fat cream cheese for the best texture and flavor. Lower-fat versions can make the filling less creamy and more prone to cracking.
How far ahead can I make this?
I like to make it the day before I serve it, which gives it plenty of time to chill and set. I prepare the topping the same day and add it just before serving.
Conclusion
This Cinnamon Toast Crunch Cheesecake is as fun to make as it is to eat. I love how it combines creamy, spiced filling with layers of crunchy, buttery cereal flavor. Whether I serve it for a holiday, birthday, or just because, it’s always the dessert that everyone remembers.
This ultra-creamy cheesecake features a buttery cereal crust, cinnamon-spiced filling, and a crispy Cinnamon Toast Crunch topping—perfect for brunch, birthdays, or dessert lovers!
Ingredients
Instructions
Make & Bake the Crust:
Preheat oven to 350°F (175°C).
Crush cereal until mostly fine (with some texture).
Mix crushed cereal with sugar, cinnamon, salt, and butter.
Reserve 1 cup for the swirl layer.
Press the rest into the bottom and ¾” up the sides of a 9” springform pan.
Bake 10 minutes. Cool on wire rack. Lower oven to 325°F (165°C).
Prepare the Cheesecake Filling:
Wrap cooled springform pan with heavy-duty foil (optional water bath recommended).
Beat cream cheese and sugar until smooth (about 3 minutes).
Mix in eggs one at a time.
Add cinnamon, vanilla, salt, and cream. Mix until just combined.
Pour half the batter into crust. Sprinkle reserved 1 cup crust mixture on top.
Gently add remaining batter. Smooth top.
Place in a water bath and bake for 80–90 minutes at 325°F.
Cheesecake is done when edges are set and center jiggles slightly.
Cool Slowly:
Turn oven off and crack the door open. Cool cheesecake in oven 1 hour.
Remove from water bath, peel foil, cool on rack for another hour.
Chill uncovered in refrigerator at least 6 hours or overnight.
Make the Toasted Cereal Topping:
Preheat oven to 275°F (135°C).
Mix crushed cereal with dry milk, sugar, and salt. Toss with melted butter.
Spread on lined baking sheet and bake for 25 minutes, stirring halfway.
Cool completely before using.
Serve:
Release springform ring. Top cheesecake with cereal crunch just before slicing.
Add whipped cream and extra cereal clusters if desired.
Notes
Nonfat dry milk in the topping helps retain crunch.
Use full-fat cream cheese for best texture.
Cereal topping should be added right before serving to maintain crispness.
