Description

Ever wondered what happens when you combine the nostalgic crunch of Cinnamon Toast Crunch cereal with the creamy decadence of cheesecake? You get a Cinnamon Toast Crunch Cheesecake that’s a total game-changer! This dessert takes the sweet, cinnamon-spiced flavor of your favorite childhood cereal and transforms it into a rich, velvety cheesecake with a crunchy crust and a dreamy white chocolate ganache.

Ingredients

This recipe uses simple ingredients to create a multi-layered dessert with big flavor. Each component is key to capturing that Cinnamon Toast Crunch magic. Here’s the list, with why each matters and substitution ideas.

Graham Cracker Crumbs (2 cups, fine ground): Forms half of the crust.
- Why it’s important: Graham crackers provide a sturdy, slightly sweet base that balances the bold cereal flavor.
- Substitutions: Use vanilla wafers, digestive biscuits, or gluten-free graham crackers for dietary needs.
Cinnamon Toast Crunch Cereal Crumbs (2 cups, fine ground): Adds crunch and flavor to the crust.
- Why it’s important: The cereal brings the signature cinnamon-sugar taste that makes this cheesecake unique.
- Substitutions: Try other cinnamon cereals like Cinnamon Chex or crush shortbread cookies with a pinch of cinnamon.
Unsalted Butter (4 tablespoons, melted): Binds the crust.
- Why it’s important: It holds the crumbs together and adds richness to the crust.
- Substitutions: Use salted butter (reduce added salt) or coconut oil for a dairy-free option.
Heavy Cream (½ cup for filling, ¼ cup for ganache): Adds creaminess to the filling and ganache.
- Why it’s important: It creates a smooth, velvety texture in the cheesecake and a glossy ganache.
- Substitutions: For the filling, use half-and-half (texture may be less rich). For the ganache, use coconut cream for a dairy-free version.
Cinnamon Toast Crunch Cereal (1 cup, for filling): Infuses the filling with flavor.
- Why it’s important: Soaking the cereal in cream adds a subtle cinnamon-sugar taste to the cheesecake.
- Substitutions: Use another cinnamon cereal or skip for a plain cheesecake with cinnamon extract.
Full-Fat Cream Cheese (32 ounces, softened): The heart of the cheesecake.
- Why it’s important: It provides the creamy, tangy base that makes cheesecake so decadent.
- Substitutions: Use low-fat cream cheese for a lighter option (texture may vary). Vegan cream cheese works for a dairy-free version.
Granulated Sugar (1½ cups): Sweetens the filling.
- Why it’s important: It balances the tanginess of the cream cheese and enhances the cinnamon flavor.
- Substitutions: Try coconut sugar or a sugar substitute like erythritol (adjust to taste).
Vanilla Extract (1 tablespoon): Adds depth to the filling.
- Why it’s important: It complements the cinnamon and cream cheese for a well-rounded flavor.
- Substitutions: Use almond extract or maple extract for a twist.
Large Eggs (6, room temperature): Binds and sets the filling.
- Why it’s important: Eggs give the cheesecake its structure and creamy texture.
- Substitutions: For egg-free, try a vegan cheesecake recipe with silken tofu or a commercial egg replacer (results may vary).
White Chocolate Chips (1 cup, Ghirardelli brand): Creates the ganache topping.
- Why it’s important: The white chocolate adds a sweet, creamy finish that pairs perfectly with the cinnamon flavor.
- Substitutions: Use milk chocolate or dark chocolate chips, or skip the ganache for a simpler topping.
Whipped Topping (6 ounces, thawed): For decorating.
- Why it’s important: It adds a light, fluffy garnish that mimics whipped cream.
- Substitutions: Make fresh whipped cream with heavy cream and sugar, or use a dairy-free whipped topping.
Cinnamon Toast Crunch Cereal (1 cup, lightly crushed): Garnish for extra crunch.
- Why it’s important: It reinforces the cereal theme and adds texture to the finished cake.
- Substitutions: Use crushed cinnamon cookies or granola for a similar crunch.

Pro Tip: Use full-fat cream cheese for the creamiest texture, and make sure it’s softened to avoid lumps in the filling.

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Instructions

Prepare the Pan:
- Preheat the oven to 375°F. Spray a 9-inch springform pan with baker’s spray and line the bottom with a parchment round.
- Wrap the outside of the pan tightly with two large pieces of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
- Tip: Ensure the foil is snug to keep the cheesecake dry.
Make the Crust:
- In a large bowl, mix 2 cups graham cracker crumbs, 2 cups Cinnamon Toast Crunch cereal crumbs, and 4 tablespoons melted unsalted butter until fully combined.
- Press the mixture firmly into the bottom and halfway up the sides of the prepared pan to form a sturdy crust.
- Bake for 10 minutes on the middle rack, then set aside to cool completely. Reduce the oven to 325°F.
- Tip: Use the bottom of a glass to pack the crumbs tightly for a solid crust.
Prepare the Water Bath:
- Boil 4-5 cups of water in a large spouted microwave-safe measuring cup (3-4 minutes in an 1100-watt microwave) or in a kettle on the stovetop. Set aside for the water bath.
- Tip: A water bath ensures even baking and prevents cracks, so don’t skip this step!
Infuse the Cream for the Filling:
- In a small bowl, combine ½ cup heavy cream with 1 cup Cinnamon Toast Crunch cereal. Let sit for 10-15 minutes to infuse, then strain, reserving the cream and discarding the cereal.
- Tip: Press the cereal gently with a spoon to extract as much flavored cream as possible.
Make the Cheesecake Filling:
- In a large mixing bowl, beat 32 ounces softened cream cheese with 1½ cups granulated sugar and 1 tablespoon vanilla extract until smooth, about 2-3 minutes.
- Add the infused cream and beat until combined.
- Add 6 large eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks.
- Tip: Scrape down the sides of the bowl frequently for a smooth, lump-free filling.
Bake the Cheesecake:
- Pour the filling into the cooled crust. Place the springform pan in a larger roasting pan.
- Carefully pour the boiling water into the roasting pan, around the springform pan, to create a water bath (about 1 inch deep).
- Bake at 325°F for 55-65 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Tip: The slow cooling prevents cracks and ensures a creamy texture.
Chill the Cheesecake:
- Remove the cheesecake from the water bath and foil. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
- Tip: Chilling overnight gives the best texture and flavor.
Make the White Chocolate Ganache:
- In a microwave-safe bowl, heat ¼ cup heavy cream for 30-45 seconds until hot but not boiling.
- Pour over 1 cup white chocolate chips and let sit for 1 minute, then stir until smooth.
- Let the ganache cool slightly until spreadable but not runny.
- Tip: If the ganache is too thick, add a teaspoon of warm cream; if too thin, let it cool longer.
Assemble and Decorate:
- Remove the cheesecake from the springform pan and place on a serving platter.
- Spread the white chocolate ganache evenly over the top.
- Pipe 6 ounces of thawed whipped topping around the edges using a piping bag with a star tip.
- Sprinkle 1 cup lightly crushed Cinnamon Toast Crunch cereal over the top or around the edges.
- Tip: Work quickly to keep the ganache and whipped topping firm.

Cooking Tip: Keep ingredients at room temperature (except the cream for whipping) to ensure a smooth filling. If the cheesecake cracks, the ganache and whipped topping will cover it beautifully!