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Cinnamon Toast Crunch Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 7 hours
  • Yield: 12 servings 1x

Description

Decadent cheesecake with a Cinnamon Toast Crunch crust and topping, plus an optional cinnamon white chocolate drizzle. A cereal lover’s dream!

Ingredients

Scale
  • 2 cups Cinnamon Toast Crunch cereal
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 32 ounces cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup Cinnamon Toast Crunch cereal, coarsely crushed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 1/4 cup white chocolate chips
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon

Instructions

  1. Place the 2 cups of cereal into a food processor. Pulse until you achieve a fine crumb consistency. Alternatively, place the cereal in a large zip-top bag and crush it with a rolling pin.
  2. In a medium bowl, combine the crushed Cinnamon Toast Crunch cereal crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well until all the crumbs are evenly moistened.
  3. Grease the bottom of a 9-inch springform pan with cooking spray. Pour the crumb mixture into the pan and press it firmly and evenly onto the bottom and slightly up the sides of the pan.
  4. Pre-bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes. Let it cool completely while you prepare the cheesecake filling.
  5. In a large mixing bowl, beat the softened cream cheese on medium speed until it’s completely smooth and free of lumps (3-5 minutes).
  6. Gradually add the granulated sugar to the creamed cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl as needed.
  7. Add the sour cream to the mixture and beat until just combined.
  8. Add the eggs one at a time, beating well after each addition.
  9. Stir in the vanilla extract, ground cinnamon, and a pinch of salt. Mix until just combined.
  10. Carefully pour the cheesecake filling over the cooled Cinnamon Toast Crunch crust, spreading it evenly.
  11. Wrap the bottom of your springform pan tightly with heavy-duty aluminum foil. Place the wrapped springform pan inside a larger roasting pan.
  12. Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
  13. Gently place the roasting pan with the cheesecake and water bath into a preheated oven at 325°F (160°C). Bake for 65-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  14. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  15. After 1 hour in the oven, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  16. Coarsely crush the remaining 1 cup of Cinnamon Toast Crunch cereal.
  17. In a small bowl, combine the crushed Cinnamon Toast Crunch cereal, melted butter, granulated sugar, and ground cinnamon. Mix well until the cereal is evenly coated.
  18. Just before serving, sprinkle the Cinnamon Toast Crunch topping evenly over the top of the chilled cheesecake.
  19. In a microwave-safe bowl, combine the heavy cream, white chocolate chips, butter, and cinnamon.
  20. Microwave in 30-second intervals, stirring after each interval, until the white chocolate chips are completely melted and the mixture is smooth.
  21. Drizzle the cinnamon white chocolate sauce over the cheesecake after adding the Cinnamon Toast Crunch topping.
  22. To slice the cheesecake cleanly, run a long, thin knife under hot water and wipe it dry before each slice.
  23. Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Notes

  • Make sure your cream cheese is fully softened to room temperature to avoid a lumpy cheesecake.
  • A water bath is essential for preventing cracks and ensuring even baking.
  • Don’t overmix the cheesecake batter after adding the eggs, as this can cause cracks.
  • Cooling the cheesecake gradually in the oven helps prevent cracking.
  • Refrigerate for at least 6 hours (or overnight) for the best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes

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