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Cinnamon Toast Crunch Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://spatulaqueen.com/cinnamon-toast-crunch-cheesecake-recipe/