Delicious Cinnamon Toast Crunch Cheesecake topped with cinnamon flakes

Cinnamon Toast Crunch Cheesecake

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Oh, let me tell you about the first time I laid eyes on this dreamy, creamy Cinnamon Toast Crunch Cheesecake. It was a chilly evening, and my kitchen was filled with comforting aromas of buttery goodness mingling with the warm cinnamon spice we all know and love. As I whisked together the ingredients, I drifted back to those cozy Saturday mornings when cereal bowls were oversized and the delightful crackle of Cinnamon Toast Crunch echoed across the table. It felt like pure nostalgia, but with a delicious grown-up twist!

As that cheesecake baked, a rich smell enveloped my home, wrapping me like a warm hug. The anticipation grew, and when it finally cooled, the urge to dive in was practically overwhelming. Each slice was like a bite of dessert heaven—smooth, creamy, with the crunch and sweetness of cinnamon floating through every forkful. My friends could hardly believe their taste buds; it was a big hit! And I promise, dear friends, you will love it just as much as I do!

Why You’ll Love This Recipe

  • Easy to Make: This cheesecake comes together without a hitch, even if you’re new to baking!
  • Crowd-Pleaser: Perfect for parties, potlucks, or just a cozy night in.
  • Decadent Flavor: The luscious combination of cream cheese and Cinnamon Toast Crunch is simply divine.
  • Quick to Prep: You’ll be savoring your cheesecake in no time; only 15 minutes of prep!
  • Versatile: Lots of room to play around with flavors and toppings.

Ingredients


  • 1 1/2 cups Cinnamon Toast Crunch cereal
    For a crunchy and sweet crust that gives this cheesecake its signature flavor! Be sure to crush it finely for an even texture.



  • 1/2 cup unsalted butter, melted
    This helps bind the crust together and adds a rich, buttery flavor to counter the sweetness. Yum!



  • 2 cups cream cheese, softened
    The base of the cheesecake; softening it to room temperature ensures a smooth and creamy consistency.



  • 1 cup sugar
    To sweeten your cheesecake just right! Feel free to adjust if you like it less sweet.



  • 1 teaspoon vanilla extract
    Adds a lovely depth of flavor, making each bite more delightful. Pure vanilla is always the best choice!



  • 3 large eggs
    These are your binding agents, making the cheesecake light and fluffy. Remember to add them one at a time!



  • 1 cup sour cream
    For that extra creamy texture and a subtle tang that balances the sweetness beautifully.



  • 1 cup heavy cream
    You’ll whip this up to top off your cheesecake, adding richness and a velvety finish.



  • 1/2 cup Cinnamon Toast Crunch cereal (for topping)
    This adds a lovely crunch on top. Trust me, you’ll want that extra texture!


Full recipe card is below.

How to Make It

1. Preheat the Oven

Preheat your oven to 325°F (163°C). The goal is to create a warm, even environment for our cheesecake to set perfectly.

2. Make the Crust

Crush 1 1/2 cups of Cinnamon Toast Crunch cereal into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Feel the satisfaction as you create that crispy layer!

3. Mix the Filling

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Let that luscious aroma fill your kitchen!

4. Add the Eggs

Add the eggs one at a time, mixing well after each addition. Take your time here; it’s all about that silky texture!

5. Incorporate the Sour Cream

Stir in the sour cream until well combined. It will become even creamier now, I promise!

6. Pour it All Together

Pour the cream cheese mixture over the crust in the springform pan. You’ll love the contrast between the crust and the creamy filling!

7. Bake it Up

Bake for 50-60 minutes or until the center is set and the edges are lightly golden. You’ll know it’s ready when a slight jiggle remains in the middle!

8. Cool Down

Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight. Patience, my friends; the waiting will be worth it!

9. Whip it Good

Before serving, whip the heavy cream until stiff peaks form and spread it on top of the cheesecake. This will add a beautiful lightness!

10. Add the Crunch

Sprinkle additional Cinnamon Toast Crunch cereal on top for garnish. Can you hear that satisfying crunch?

11. Slice and Enjoy!

Slice and enjoy your delicious cheesecake! Revel in those cozy moments at the table with loved ones.

Pro Tips for Success

  • Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to prevent lumps in your batter.
  • Water Bath: If you want an ultra-smooth texture, consider using a water bath during baking.
  • Don’t Overmix: Especially after adding the eggs, mix just until combined to prevent dense cheesecake.

Flavor Variations

  • Chocolate Drizzle: Swirl some melted chocolate into the cream cheese mixture for a rich twist!
  • Maple Flavor: Replace some of the sugar with maple syrup for a seasonal flavor.
  • Spiced Up: Add a pinch of nutmeg or pumpkin spice to the filling for a warm, autumn touch.

Serving Suggestions

Pair your cheesecake with fresh berries, a drizzle of caramel sauce, or even a light fruit compote. For drinks, how about a warm cup of chai tea or an iced coffee? These complement the dessert beautifully and enhance the cozy vibes.

Make-Ahead & Storage

You can prepare this cheesecake a day or two in advance for the best flavor; just store it covered in the fridge. It lasts up to 5 days, but trust me, it won’t last long once you serve it!

Leftovers

What leftovers, you ask? But if you happen to have some, consider using them in cheesecake parfaits with layered whipped cream and granola!

Freezing

Yes, you can freeze your cheesecake! Wrap it tightly in plastic wrap and place it in an airtight container. To thaw, leave it in the fridge overnight.

Reheating

While cheesecake is best served cold, if you want to warm it slightly, pop a slice in the microwave for about 15-20 seconds. Just enough to soften it!

FAQs

Can I use low-fat cream cheese?
Yes, but the texture and flavor may change slightly. You’ll still get a delicious cheesecake!

What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line it with parchment paper for easy removal.

Can I use a different cereal?
Absolutely! Just remember that the flavor will change, but feel free to experiment with your favorites.

How can I tell when it’s done baking?
The edges should be slightly puffed, and the center should have a slight jiggle when you gently shake it.

Final Thoughts

Cooking should be a joyful experience, and this Cinnamon Toast Crunch Cheesecake captures that perfectly. Imagine sharing it with family and friends, laughing and reminiscing, as everyone devours the creamy goodness and crunchy bliss. Remember, every slice holds a memory and every taste is a reminder of how special these moments are. Happy baking, and enjoy every delicious bite! 🍰❤️

Cinnamon Toast Crunch Cheesecake

A creamy and dreamy cheesecake with the nostalgic flavor of Cinnamon Toast Crunch, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups Cinnamon Toast Crunch cereal Crushed finely for an even texture.
  • 1/2 cup unsalted butter, melted Bind the crust together and adds rich flavor.
For the filling
  • 2 cups cream cheese, softened Ensure it is at room temperature.
  • 1 cup sugar Feel free to adjust for sweetness.
  • 1 teaspoon vanilla extract Pure vanilla is the best choice.
  • 3 large eggs Add them one at a time for a smooth texture.
  • 1 cup sour cream Adds creaminess and balances sweetness.
For the topping
  • 1 cup heavy cream Whip for topping, adds richness.
  • 1/2 cup Cinnamon Toast Crunch cereal Sprinkled on top for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Crush 1 1/2 cups of Cinnamon Toast Crunch cereal into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream until well combined.
  4. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake for 50-60 minutes or until the center is set and the edges are lightly golden.
  2. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
Finishing Touches
  1. Before serving, whip the heavy cream until stiff peaks form and spread it on top of the cheesecake.
  2. Sprinkle additional Cinnamon Toast Crunch cereal on top for garnish.
  3. Slice and enjoy your delicious cheesecake!

Notes

Use room temperature ingredients for the best texture. You can store leftovers in the fridge for up to 5 days. This cheesecake can also be frozen; just thaw it in the fridge overnight before serving.