Description
Indulge in this creamy, crunchy Cinnamon Toast Crunch Cheesecake! Featuring a buttery cereal crust, smooth cheesecake filling, and optional caramel or extra cereal topping, it’s a dessert everyone will love. Perfect for parties, special occasions, or a nostalgic treat at home.
Ingredients
For the Crust:
2 cups Cinnamon Toast Crunch cereal, crushed
1/4 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
2 tbsp brown sugar (optional)
1 tsp vanilla extract
1/2 tsp ground cinnamon
3 large eggs
Optional Toppings:
Extra Cinnamon Toast Crunch cereal, lightly crushed
Caramel drizzle
Cinnamon sugar
Instructions
Prepare the crust:
Preheat oven to 325°F (163°C).
Crush Cinnamon Toast Crunch cereal until fine.
Mix with melted butter and press evenly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes until lightly golden. Let cool.
Make the filling:
Beat softened cream cheese until smooth.
Gradually add granulated sugar and brown sugar (if using).
Add eggs one at a time, mixing gently.
Stir in vanilla extract and ground cinnamon.
Assemble and bake:
Pour filling over cooled crust and smooth the top.
Bake for 45–50 minutes until edges are set and center slightly wobbly.
Let cool gradually, then refrigerate for at least 4 hours or overnight.
Serve:
Add optional toppings like extra cereal, caramel drizzle, or cinnamon sugar just before serving.
Slice using a warm knife for clean cuts.
Notes
For a no-bake version, skip the oven and use whipped cream to stabilize the filling. Chill 6+ hours.
Mini cheesecakes in jars or muffin tins are perfect for portion control or parties.
Store covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes