Epic Cinnamon Toast Crunch Cheesecake

Ever dreamed of combining your favorite breakfast cereal with your favorite decadent dessert? This Cinnamon Toast Crunch Cheesecake is here to make your childhood dessert dreams come true!

With a crunchy, buttery, Cinnamon Toast Crunch crust and creamy, cinnamon-forward cheesecake filling, this foolproof cereal-based recipe will be your new go-to!

Cereal is just so nostalgic to me, and I’ve had so much fun integrating it into my bakes, like in this cheesecake and these Fun Fruity Pebbles Cookies!

And as far as cheesecakes go, this one is pretty simple, with a quick 4-ingredeint base, simple-to-follow instructions, and a no fuss baking method. Because as a busy mom who loves to bake, I know the importance of having an easy yet decadent recipe!

Cinnamon Toast Crunch Cheesecake Ingredient Highlights

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Cinnamon Toast Crunch Crust

I know you may be wondering why we need to add sugar to the crust when the cereal is already sugary, but it’s a must! I tested the crust heavily with and without the sugar, and it was simply impossible to omit the sugar without the crust being soggy.

Easy Baked Cheesecake

Make sure the cream cheese is softened. This recipe uses 4 blocks of cream cheese. If you would like, you can use 2 reduced-fat cream cheeses, but I highly recommend using at least 2 full-fat blocks, if not all 4.

Similarly, it’s best if the sour cream and eggs are at room temperature as well.

How to Make Cinnamon Toast Crunch Cheesecake

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Start by Making Your Cinnamon Toast Crunch Crust

The main ingredient for this crust is the cinnamon toast crunch itself (we LOVE a fun recipe incorporating cereal at Marley’s Menu—see this list of Inventive Ways to Use Breakfast Cereal!).

We will need to grind it up into crumbs. I find the easiest way to make this happen is by using a high-powered blender or food processor.

Melt the butter either over the stove or in 30-second intervals in the microwave, stirring in between. Add the cereal, butter, sugar, and cinnamon to your blender or food processor and blend on high until it’s mostly broken down.

It’s okay if there is a few remaining larger pieces. The sugar is important in the base. I tested the crust with and without it and it simply does not get as crispy without the sugar.

If you are worried about the sweetness level you can reduce the amount of sugar, but do not omit it completely.

Quick note: Blind baking is just baking the crust without the filling to ensure that it’s nice and crunchy.

We want to keep our Cinnamon Toast Crunch well, crunchy! And the best way to do that is by blind baking your crust.

Once you’ve blended your crust ingredients together, transfer the mixture to a 9-inch cake pan.

Use clean hands to press the mixture down flat into the pan—no need to line or grease it, the crust is buttery enough to release from the pan on its own.

How to Make a Simple Cinnamon Cheesecake Filling

The only way to ensure a smooth, creamy filling is to make sure the cream cheese is softened and the eggs and sour cream are at room temperature before starting to mix your filling.

If you don’t have time to allow the cream cheese to come to room temperature naturally, you can put it in a large mixing bowl and microwave it for 20 seconds.

You’ll know your cream cheese is softened if your finger leaves an imprint in it when you poke it. If 20 seconds isn’t enough, keep heating in ten-second intervals, checking in between.

Use a hand mixer to beat together the cream cheese and sugar in a large bowl. Then, add the sour cream, vanilla extract, and cinnamon and beat again to combine.

Next, crack your eggs into a separate bowl and use a fork to beat them until the egg whites and yolk are combined. It’s important not to over-beat the cheesecake filling, so taking the time to do this step is important.

With the hand mixer on low, slowly add the eggs, mixing until just combine.

How To Avoid Cracks

To get that perfect cheesecake without any cracks, we have to bring our temperature down slowly.

The only way to guarantee there are no cracks is with a water bath. I personally feel like a water bath is too much trouble and not worth it for the small risk of a crack or two that will not effect the taste.

However, if you want to ensure there are no cracks you can absolutely opt to do a water bath. The oven temperature stays the same as outlined, but you will have to add a baking dish with about 1 inch of water in the oven while it’s preheating.

Then, you will wrap up your springform pan in aluminum foil, and very carefully place the cheesecake in the hot water to bake.

Quick note: the only way to absolutely guarantee no cracks is by using a water bath. To me, it’s not worth the hassle, so I opt not to use a water bath, and take the small risk that my cheesecake may have a small crack or two.

To bake my cheesecake (this will be the same whether or not you use a water bath) I first add my cheesecake filling to my cooled crust. Then, I place the cheesecake in the middle of the oven and slowly lower the temperature as the cheesecake bakes.

This is done in a series of 3 simple steps. it will bake 30 minutes at 325°F first, then 30 minutes at 250°F. Then you will turn your oven off and crack it open, keeping it in there for an additional hour before removing it from the oven.

This will allow your cheesecake temperature to come down very slowly. The cheesecake should still be a little wobbly in the center even after it’s baking. Make sure it’s completely cooled at room temperature before placing it in the refrigerator.

How to Properly Store Leftover Cheesecake

Cheesecake will last for 5-7 days covered in the refrigerator! You can also freeze it for up to 6 months! Just allow it to thaw out by transferring it to the refrigerator the day before you are ready to enjoy.