Turn your favorite breakfast cereal into this Cinnamon Toast Crunch Cheesecake recipe. This easy dessert is made with simple ingredients and has great flavor.
Check out my Chocolate Dream Whip Pie and my Dalgona Cheesecake for more sweet desserts!
Jump to:
The delicious flavor of this fun dessert is the perfect blend of a childhood favorite and the tang of cheesecake. It's the best way to enjoy an easy cheesecake recipe.
The cinnamon flavor and the cream cheese mixture are a match made in heaven.
Why You'll Love This Recipe
This recipe brings together your favorite cereal as the base of the cheesecake. The cheesecake dough and the sweet cereal buttery crust are amazing.
Ingredients You Need
- Cinnamon Toast Crunch cereal: This popular breakfast cereal is the key flavor component in the crust.
- Unsalted butter: Melted butter is mixed with the crushed cereal to bind the crust together.
- 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.
- Eggs: Act as a binding agent and help create a light and fluffy texture.
- Sour cream: Sour cream adds richness and a subtle tanginess.
- Whipped cream (optional): A topping option for the finished cheesecake.
Step By Step Photos
Pulse cereal and melted butter.
Press into the bottom of the pan.
Beat the cream cheese and sugar.
Until creamy.
Add eggs one at a time.
Pour cheesecake filling over the crust.
How To Make Cinnamon Toast Crunch Cheesecake From Scratch
Step 1. Preheat oven: Preheat your oven to 325 °F. Grease a 9-inch springform pan with cooking spray.
Step 2. Prepare crust: In a food processor, pulse the cereal into fine crumbs. Add melted butter and pulse until combined. Press the cereal mixture into the bottom of the prepared pan and bake for 10 minutes.
Step 3. Prepare filling: In a large bowl, beat softened cream cheese with an electric mixer until creamy. Add sugar and vanilla extract, continue beating at medium-high speed until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream until just combined.
Step 4. Assemble cheesecake: Pour the cheesecake mixture over the baked crust and smooth the top.
Step 5. Bake: Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Step 6. Cool: Remove from the oven and let the cheesecake cool to room temperature.
Step 7. Chill: Cover and refrigerate the cheesecake for at least 4 hours, or overnight.
Step 8. Serve: Serve the cheesecake chilled. Optionally, top with whipped cream before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- For 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.
- Sprinkle a cinnamon sugar mixture over top of the cream cheese mixture before baking.
- If you don't have a food processor, you can place the cereal in a ziplock bag and crush the cereal with a rolling pin.
Frequently Asked Questions About Cinnamon Toast Crunch Cheesecake
A properly stored cheesecake can last in the refrigerator for about 4 to 5 days.
Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap or place it in an airtight container suitable for freezing. It can be frozen for up to 2 to 3 months.
Transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw slowly overnight. Thawing in the refrigerator helps maintain the texture and taste.
More Cheesecake Recipes You Might Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
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
- For 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.
- Sprinkle a cinnamon sugar mixture over top of the cream cheese mixture before baking.
- If you don't have a food processor, you can place the cereal in a ziplock bag and crush the cereal with a rolling pin.
- Storing: A properly stored cheesecake can last 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 can be frozen 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.
Marj Hall
I love this recipe and how you break it down.