Description

Indulge in a nostalgic twist on classic cheesecake with this Cinnamon Toast Crunch Cheesecake. A crunchy, buttery graham cracker and cereal crust supports a rich, creamy filling bursting with cinnamon flavor and studded with bits of the beloved cereal. Finished with a silky white chocolate ganache and topped with whipped cream and crushed cereal, this dessert offers a perfect balance of creamy, crunchy, and sweet. It’s a crowd-pleasing centerpiece for any celebration or a decadent treat for cereal lovers.

Ingredients

Scale

Crust:

2 cups graham cracker crumbs (fine ground)
2 cups Cinnamon Toast Crunch cereal crumbs (fine ground)
4 tablespoons unsalted butter, melted
4–5 cups boiling water (for the water bath when baking)

Cheesecake:

½ cup heavy cream
1 cup Cinnamon Toast Crunch cereal
32 ounces (4 x 8-ounce blocks) full-fat cream cheese, softened to room temperature
1½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs, room temperature

White Chocolate Ganache:

1 cup white chocolate chips (Ghirardelli brand recommended)
¼ cup heavy cream

Garnish:

6 ounces whipped topping, thawed
1 cup Cinnamon Toast Crunch cereal, lightly crushed

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Instructions

Prepare the Crust:
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, cereal crumbs, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and cool.
Make the Cheesecake Filling:
Pulse 1 cup of Cinnamon Toast Crunch cereal in a food processor until finely ground. In a large bowl, beat cream cheese until smooth. Gradually add sugar, then vanilla extract, and beat until combined. Add eggs one at a time, mixing after each. Fold in heavy cream and ground cereal crumbs.
Assemble and Bake:
Pour filling over the crust in the springform pan. Place the pan in a large roasting pan and add boiling water to the roasting pan to come halfway up the sides of the springform pan (water bath). Bake at 325°F (163°C) for 1 hour 10 minutes or until the edges are set but the center slightly jiggles. Turn off oven, leave cheesecake inside with door slightly open for 1 hour. Remove and cool completely, then refrigerate at least 4 hours or overnight.
Prepare the Ganache:
Heat heavy cream in a small saucepan until just simmering. Pour over white chocolate chips and let sit for 2 minutes. Stir until smooth. Pour ganache over chilled cheesecake and spread evenly. Refrigerate to set ganache.
Garnish and Serve:
Top cheesecake with whipped topping and crushed Cinnamon Toast Crunch cereal just before serving.

Notes

Use full-fat cream cheese for the best texture and flavor.
The water bath prevents cracking and ensures creamy cheesecake.
Allow the cheesecake to chill overnight for best slicing results.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American