Cinnamon Toast Crunch Cheesecake

Imagine taking a bite of your beloved childhood breakfast cereal and transforming it into a rich, luscious dessert that brings back all those warm, nostalgic memories. Welcome to the world of Cinnamon Toast Crunch Cheesecake, a delightful fusion of iconic breakfast flavors and classic dessert elements. This indulgent cheesecake captures the essence of the popular cinnamon cereal, combining its sweet and spicy notes with the creamy texture of a traditional cheesecake.

Indulge in the sweet nostalgia of your favorite childhood cereal with this Cinnamon Toast Crunch Cheesecake recipe. This delightful dessert combines a crunchy cereal crust with a creamy, rich cheesecake filling flavored with cinnamon and vanilla. Perfect for birthdays, gatherings, or a cozy night in, this treat is easy to make and sure to impress. Top it off with whipped cream and extra cereal for a stunning presentation that will charm dessert lovers of all ages.

Print Recipe Pin Recipe

Ingredients

For the Crust:

1 ½ cups Cinnamon Toast Crunch cereal, crushed

½ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 teaspoon ground cinnamon

½ cup sour cream

For the Topping:

1 cup whipped cream

½ cup Cinnamon Toast Crunch cereal (for garnish)

Optional: caramel sauce or chocolate sauce for drizzling

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Make the Crust:

- In a medium bowl, mix the crushed Cinnamon Toast Crunch cereal, granulated sugar, and melted butter until well combined.

- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Make sure to press firmly so it holds together.

- Bake the crust for about 10 minutes until slightly golden and set. Remove from the oven and let it cool while you prepare the filling.

Prepare the Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

- Gradually add in the granulated sugar, mixing until fully blended. Make sure to scrape down the sides of the bowl.

- Add the vanilla extract, ground cinnamon, and sour cream. Mix until fully integrated.

- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Assemble the Cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.

- Bake in the preheated oven for 55-60 minutes, or until the edges are set, and the center is still slightly jiggly.

- Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.

Chill:

- After cooling, remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator.

- Chill the cheesecake for at least 4 hours or overnight for best results.

Serve:

- Once chilled, release the cheesecake from the springform pan.

- Top with whipped cream and sprinkle additional Cinnamon Toast Crunch cereal on top.

- If desired, drizzle caramel or chocolate sauce over the top before slicing and serving.

Prep Time, Total Time, Servings: 20 minutes | 6 hours (includes chilling) | 12 servings