Introduction

This Cinnamon Toast Crunch Cheesecake is a delightful twist on a classic dessert, combining creamy cheesecake with the nostalgic flavor of cinnamon cereal. Perfect for cereal lovers and cheesecake fans alike, it features a crunchy crust, rich filling, and a luscious white chocolate ganache.

A slice of creamy cheesecake sits on a white plate on a white marbled surface. The cheesecake has three layers: a firm brown crumb crust at the bottom, a thick pale yellow creamy cheese layer in the middle, and a thin white smooth topping layer. On top of the cheesecake, there is a tall swirl of soft white whipped cream, sprinkled with small light brown cereal pieces, with more cereal scattered on the plate around the slice. The blurred background shows a colorful cereal box and a clear bowl filled with the same cereal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

2 cups graham cracker crumbs (fine ground)
2 cups Cinnamon Toast Crunch cereal crumbs (fine ground)
4 tablespoons unsalted butter (melted)
4-5 cups boiling water (for the water bath)

Cheesecake:

½ cup heavy cream
1 cup Cinnamon Toast Crunch cereal
32 ounces (4 – 8-ounce blocks) full-fat cream cheese (softened to room temperature)
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs (room temperature)

White Chocolate Ganache:

1 cup white chocolate chips (Ghirardelli brand recommended)
¼ cup heavy cream

Garnish:

6 ounces whipped topping (thawed)
1 cup Cinnamon Toast Crunch cereal (lightly crushed into smaller pieces)

Instructions

Step 1: Preheat your oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round on the bottom. Tear off two large pieces of heavy-duty aluminum foil and wrap the springform pan tightly on the sides with both pieces to prevent water from leaking in during baking.
Step 2: In a large bowl, combine graham cracker crumbs, Cinnamon Toast Crunch crumbs, and melted butter until fully mixed. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan to form the crust. Bake for 10 minutes on the middle oven rack, then remove and let cool completely. Reduce oven temperature to 325°F.
Step 3: Boil 4-5 cups of water using a microwave-safe measuring cup or stovetop kettle and set aside for the water bath.
Step 4: In a small bowl, stir together ½ cup heavy cream and 1 cup Cinnamon Toast Crunch cereal, coating the cereal well. Let it sit to infuse the cream with cinnamon flavor, then set aside.
Step 5: In a large bowl, beat the softened cream cheese and sugar on medium speed for 1-2 minutes until smooth and creamy.
Step 6: With the mixer on low, add the vanilla extract and eggs one at a time, fully blending each before adding the next. Scrape down the sides of the bowl to ensure a smooth batter without lumps.
Step 7: Remove the cereal from the cinnamon-flavored cream and mix the cream gently into the cheesecake batter without overmixing to avoid air bubbles.
Step 8: Pour the filling into the cooled crust, spreading it evenly. Tap the pan gently on the counter 2-3 times to release any air bubbles.
Step 9: Place the springform pan in a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, avoiding water entering the batter.
Step 10: Bake for 1 hour 30 minutes until the cheesecake is just set but still slightly wobbly in the center. Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool inside the oven for 1 hour.
Step 11: Remove the roasting pan and springform pan. Carefully unwrap the foil, then run a sharp knife around the edges to prevent sticking. Chill the cheesecake in the refrigerator for at least 8 hours or overnight for full setting.
Step 12: To prepare the ganache, combine white chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat on high for 1 minute, then let sit for 1-2 minutes. Stir gently until smooth, reheating briefly if needed. Let it cool slightly until spreadable but not runny.
Step 13: Remove the outer ring of the springform pan. Spread the white chocolate ganache evenly over the top of the chilled cheesecake.
Step 14: Using a piping bag fitted with a large tip, pipe dollops of whipped topping around the cheesecake edges. Fill the center with lightly crushed Cinnamon Toast Crunch cereal for garnish.
Step 15: Chill briefly before serving to set the ganache and toppings fully.

Tips & Variations

Use full-fat cream cheese at room temperature for the creamiest texture and best flavor.
To avoid cracks, do not overmix the batter and tap the pan to remove air bubbles before baking.
For a stronger cinnamon flavor, increase the soaked cereal cream time up to 15 minutes.
Swap the white chocolate ganache for a simple cinnamon glaze if preferred for a lighter topping.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it chilled until ready to serve. To reheat individual slices, let them sit at room temperature for 10–15 minutes; the cheesecake is best enjoyed cold or slightly softened.

How to Serve

The image shows a round cheesecake with three visible layers: a crumbly brown crust forming the thick outer base, a smooth creamy yellow layer of cheesecake filling in the middle, and a top decorated with ten large swirls of white whipped cream arranged evenly around the edge. In the center of the cheesecake, there is a pile of broken light brown cereal pieces that add texture to the top. The cheesecake sits on a white plate, placed on a white marbled surface. In the background, a colorful Cinnamon Toast Crunch cereal box and a clear bowl filled with the same cereal can be seen, alongside three glass bottles filled with white milk, two of which have black straws. The overall setting is bright and clean, highlighting the dessert’s creamy and crunchy textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. Just chill it overnight to allow it to fully set and develop flavors.

What can I substitute for Cinnamon Toast Crunch cereal?

You can use similar cinnamon-flavored cereals or crushed cinnamon graham crackers, though the unique texture and flavor of Cinnamon Toast Crunch is ideal for this recipe.

Cinnamon Toast Crunch Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This Cinnamon Toast Crunch Cheesecake is a delightful twist on the classic dessert, featuring a crunchy cinnamon cereal crust, a creamy cinnamon-infused cheesecake filling, and a luscious white chocolate ganache topping. Perfectly baked in a water bath for a smooth texture, it’s garnished with whipped topping and extra cinnamon cereal for added crunch and flavor.

Author: Isabella
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 10 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs (fine ground)
2 cups cinnamon toast crunch cereal (fine ground)
4 tablespoons unsalted butter (melted)
4–5 cups boiling water (for water bath)

Cheesecake

½ cup heavy cream
1 cup cinnamon toast crunch cereal
32 ounces (4 – 8-ounce blocks) full-fat cream cheese (softened to room temperature)
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs (room temperature)

White Chocolate Ganache

1 cup white chocolate chips (Ghirardelli brand recommended)
¼ cup heavy cream

Garnish

6 ounces whipped topping (thawed)
1 cup cinnamon toast crunch cereal (lightly crushed into smaller pieces)

Instructions

Prepare the crust: Preheat the oven to 375°F. Spray a 9-inch springform pan with baker’s spray and place a parchment paper round on the bottom. Wrap the pan tightly in two layers of heavy-duty aluminum foil to prevent water from the water bath leaking in.
Make crust mixture and bake: In a large bowl, combine graham cracker crumbs, finely ground cinnamon toast crunch cereal, and melted butter. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake on the middle rack for 10 minutes. Remove and cool completely. Reduce oven temperature to 325°F.
Boil water for water bath: Boil 4-5 cups of water in a microwave-safe cup using the microwave (3-4 minutes on high for an 1100-watt microwave) or on the stovetop in a kettle.
Infuse cream with cereal: In a small bowl, combine ½ cup heavy cream with 1 cup cinnamon toast crunch cereal, stirring to coat. Let the mixture sit to absorb the cinnamon flavor, then set aside.
Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar on medium speed until smooth (1-2 minutes). On low speed, add vanilla extract and eggs one at a time, fully incorporating each before adding the next. Scrape down sides and bottom frequently to avoid lumps.
Combine infused cream and batter: Remove cereal from the infused heavy cream and add the cinnamon-flavored cream to the cheesecake batter. Mix gently just until incorporated, avoiding overmixing to minimize air bubbles.
Fill crust and prepare for baking: Pour the cheesecake batter into the cooled crust, smoothing the top evenly. Tap the pan gently on the counter 2-3 times to release any air bubbles.
Bake cheesecake in water bath: Place the springform pan inside a large roasting pan. Carefully pour the boiling water around the cheesecake pan, filling about 1 inch up the sides. Bake at 325°F for 1 hour and 30 minutes, until the cheesecake is set but the center slightly wiggles.
Cool and chill cheesecake: Turn off the oven and crack the door open about 1 inch. Let cheesecake cool in the oven for 1 hour. Remove from oven and water bath; remove foil from pan edges. Run a knife around the edges to loosen, then chill in the refrigerator at least 8 hours or overnight.
Prepare white chocolate ganache: In a microwave-safe bowl, combine white chocolate chips and ¼ cup heavy cream. Microwave for 1 minute, then let sit 1-2 minutes. Stir until smooth, reheating in 30-second increments if needed. Allow ganache to cool slightly before use.
Top cheesecake and garnish: Remove outer ring of the springform pan after chilling. Spread the ganache evenly over the top of the cheesecake. While ganache is still soft, pipe dollops of whipped topping around the edges using a large piping tip. Fill the center with lightly crushed cinnamon toast crunch cereal so it sticks to the ganache.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter.
Wrapping the springform pan tightly in foil is crucial to prevent water from leaking in during the water bath bake.
A water bath helps the cheesecake cook evenly and prevents cracking.
Do not overmix the batter to avoid air bubbles that cause cracks.
Chilling the cheesecake overnight improves texture and flavor.
Cinnamon toast crunch cereal adds a unique cinnamon flavor and crunch in crust and garnish.
Use high-quality white chocolate for the ganache for best flavor and texture.

Keywords: Cinnamon Toast Crunch Cheesecake, cereal crust cheesecake, white chocolate ganache cheesecake, baked cheesecake, cinnamon dessert