Cinnamon Toast Crunch Cheesecake is a delightful dessert that brings together the creamy texture of cheesecake and the beloved flavors of Cinnamon Toast Crunch cereal. It’s a treat that both kids and adults will enjoy, making it perfect for parties, holidays, or just a sweet craving at home. This recipe is simple to follow and will leave your taste buds dancing with joy!
Why Make This Recipe
If you love cheesecake and the iconic taste of Cinnamon Toast Crunch, this recipe is a must-try! It combines the best of both worlds with a delicious cereal crust and a creamy filling speckled with crunchy bits. Not only does it taste amazing, but it also looks impressive, making it a perfect dessert for any occasion. Plus, it’s an easy way to impress family and friends without spending hours in the kitchen!
How to Make Cinnamon Toast Crunch Cheesecake
Ingredients
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened (3 packages (8 oz each))
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup Cinnamon Toast Crunch cereal (for mixing into the cheesecake)
- 1/2 cup Cinnamon Toast Crunch cereal (crushed, for topping)
- 1/4 cup caramel sauce (or a drizzle of dulce de leche)
- 1/4 cup cinnamon sugar (optional, for extra flavor)
Directions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine 2 cups crushed Cinnamon Toast Crunch cereal, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until everything is evenly moistened.
- Press the mixture into the bottom of a springform pan, using the back of a spoon to create an even layer. Bake for 8–10 minutes, or just until set. Remove from the oven and let the crust cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, scraping down the sides as needed.
- Mix in 1 teaspoon vanilla extract, 1/4 cup sour cream, and 1/4 cup heavy cream until combined.
- Add 3 large eggs, one at a time, mixing well between each addition. Gently fold in 1/2 cup Cinnamon Toast Crunch cereal for extra texture and flavor.
- Pour the cheesecake mixture over the cooled cereal crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. When done, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour to help prevent cracking.
- Carefully remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to help it fully set.
- Once well-chilled, top your cheesecake with 1/2 cup crushed Cinnamon Toast Crunch cereal and drizzle with 1/4 cup caramel sauce (or dulce de leche) for extra indulgence. Optionally, sprinkle on some cinnamon sugar for an added burst of flavor.
- Carefully release the cheesecake from the springform pan, slice, and serve. Each piece should be creamy, crunchy, and packed with cinnamon goodness!
How to Serve Cinnamon Toast Crunch Cheesecake
Serve your Cinnamon Toast Crunch Cheesecake chilled for the best flavors. It’s perfect on its own, but you can also add whipped cream, extra caramel sauce, or fresh fruit for a lovely touch. Each slice is sure to be a crowd-pleaser!
How to Store Cinnamon Toast Crunch Cheesecake
To store your cheesecake, keep it covered in the refrigerator. It should stay fresh for about 5 to 7 days. If you need to store it longer, you can freeze it. Wrap it tightly in plastic wrap and then aluminum foil. When you’re ready to enjoy it again, let it thaw in the fridge overnight.
Tips to Make Cinnamon Toast Crunch Cheesecake
- Make sure your cream cheese is softened before using it. This will help create a smooth filling.
- Don’t skip the cooling step in the oven; this helps prevent cracks in your cheesecake.
- Feel free to get creative with toppings! Add chocolate shavings or nuts for a new flavor twist.
Variation
For a chocolate twist, add cocoa powder to the filling or use chocolate-flavored cereal for the crust. You can also substitute the caramel sauce with chocolate syrup for a different flavor.
FAQs
1. Can I use a different cereal?
Yes, you can use any cereal you like! Just make sure it’s a crunchy type that will hold up in the crust.
2. How do I know when the cheesecake is done?
Your cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
3. Can I make this cheesecake in advance?
Absolutely! This cheesecake tastes even better after resting in the fridge for a day or two, so feel free to make it ahead of time.
Enjoy baking and indulging in your delicious Cinnamon Toast Crunch Cheesecake!
Cinnamon Toast Crunch Cheesecake
Ingredients
For the Crust
- 2 cups Cinnamon Toast Crunch cereal, crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened (3 packages (8 oz each)) Make sure it’s softened for a smooth filling.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- ¼ cup sour cream
- ¼ cup heavy cream
- ½ cup Cinnamon Toast Crunch cereal (for mixing into the cheesecake)
For Topping
- ½ cup Cinnamon Toast Crunch cereal (crushed) For topping.
- ¼ cup caramel sauce (or a drizzle of dulce de leche)
- ¼ cup cinnamon sugar (optional, for extra flavor)
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine 2 cups crushed Cinnamon Toast Crunch cereal, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until everything is evenly moistened.
- Press the mixture into the bottom of a springform pan, using the back of a spoon to create an even layer.
- Bake for 8–10 minutes, or just until set. Remove from the oven and let the crust cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy.
- Mix in 1 teaspoon vanilla extract, 1/4 cup sour cream, and 1/4 cup heavy cream until combined.
- Add 3 large eggs, one at a time, mixing well after each addition.
- Gently fold in 1/2 cup Cinnamon Toast Crunch cereal.
- Pour the cheesecake mixture over the cooled cereal crust and smooth the top.
Baking
- Bake in the preheated oven for 50 to 60 minutes. The center should be slightly jiggly.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
Chilling and Serving
- Carefully remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours or preferably overnight.
- Once chilled, top with 1/2 cup crushed Cinnamon Toast Crunch cereal and drizzle with caramel sauce.
- Optionally, sprinkle with cinnamon sugar before slicing and serving.
