Cinnamon Toast Crunch Cheesecake

This Cinnamon Toast Crunch Cheesecake is a delicious way to enjoy breakfast for dessert! Easy to make with a crunchy graham cracker and cereal crust, a creamy cinnamon-infused filling, and a white chocolate ganache topping.

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Cinnamon Toast Cheesecake

Our Cinnamon Toast Crunch Cheesecake recipe takes my favorite breakfast cereal and bakes it into a delicious dessert – it has the perfect balance of crunchy crust, rich and creamy cheesecake filling, smooth chocolate ganache covering, and pretty pillows of whipped cream piped on each piece.

Don’t worry about the springform pan or cooking the cinnamon crunch cheesecake in a water bath because I will walk you through the simple steps to create the best-tasting cake with cereal flavor in the base, folded into the batter, AND added on top.

What could be better than combining breakfast with dessert? Each bite tastes like the sweet cinnamon sugar cereal soaked in milk but with the base crunch of eating it straight from the box!

Cinnamon Toast Crunch Cheesecake Ingredients

• Graham crackers
• Cinnamon toast crunch cereal
• Unsalted butter
• Heavy cream
• Full-fat cream cheese
• Granulated sugar
• Vanilla extract
• Eggs
• White chocolate chips: I used Ghirardelli brand but any good quality white chocolate chip will work.
• Whipped topping: Feel free to make your own homemade whipped cream or use Cool Whip to garnish your cake.

See the recipe card for full information on ingredients and quantities.

How to Make Cinnamon Toast Crunch Cheesecake

1. Prepare Pan: Wrap the springform pan with heavy-duty foil, line it with parchment paper, and spray with nonstick cooking spray.
2. Create Crust: Combine graham cracker crumbs, cereal crumbs, and melted butter. Press into pan and bake at 375°F for 10 minutes. Set aside to cool. Reduce oven temperature to 325°F. (Image 1)
3. Boil Water: Microwave water for 3-4 minutes or boil on the stovetop.
4. Cereal-Infused Cream: Mix heavy cream and cinnamon toast crunch cereal and let it sit to absorb flavor. (Image 2)
5. Form Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla extract and eggs. Remove cereal from the cream and mix the liquid into the batter. Pour into cooled crust.
6. Water Bath and Bake: Place pan in a roasting pan and pour boiling water around it (Image 3). Bake at 325°F for 1.5 hours. Cool in the oven for 1 hour. (Image 4)
7. Chill: Remove from the roasting pan and chill in the refrigerator for at least 8 hours.
8. Make Ganache: Microwave white chocolate chips and heavy cream and stir until smooth. Cool slightly, then spread over the chilled cheesecake. (Image 5)
9. Garnish: Pipe dollops around the edges and fill the center with cereal while the ganache is slightly soft. (Image 6)
10. Slice and Serve: Enjoy your delicious cheesecake!

What is a Water Bath for Cheesecakes

A water bath, or bain marie, is a method for baking delicate desserts. It helps create a humid environment while your cheesecake cooks and adds extra insurance against cracking. The process involves surrounding the springform pan with boiling water in a larger pan. This will help the cheesecake bake more evenly and keep the cake from drying out.

While you can make a cheesecake without a water bath, you won’t get the same results.

How To Remove Cheesecake from the Springform Pan

To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly cooled. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down.

Baked Vs No Bake Cheesecake

Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.

No-bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no-bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.

How to Store Cinnamon Toast Crunch Cheesecake

• To Store: This cheesecake can be refrigerated in a covered container for up to 4 days.
• To Freeze: This cheesecake can be frozen for up to 2 months without the ganache or garnish.

More Easy Cheesecake Recipes

Reese’s Cheesecake

No-Bake Cheesecake Bites

Strawberry Banana Cheesecake Salad

Pumpkin Spice Cheesecake Bites

Other Easy Dessert Recipes

• Applesauce Cookies
• Banana Pudding Poke Cake
• Snickers Brownies
• Hot Chocolate Poke Cake
• Toblerone Cheesecake
• Strawberry Peanut Butter Bark
• Skrewball Lasagna
• Loaf Pan Cheesecake
• Samoa Cheesecake

5 from 5 votes

Cinnamon Toast Crunch Cheesecake

Author — Jennifer Fishkind

Serves — 10

Cinnamon Toast Crunch Cheesecake turns a bowl of breakfast cereal into a delicious dessert. A crunchy crust, creamy filling, and smooth ganache on top.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Chill Time 8 hours hrs

Total Time 10 hours hrs 10 minutes mins

Ingredients

  

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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 used when baking the cheesecake

Cheesecake

• ▢ ½ cup heavy cream
• ▢ 1 cup cinnamon toast crunch cereal
• ▢ 32 ounces (4 – 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
• ▢ ¼ cup heavy cream

Garnish

• ▢ 6 ounces whipped topping thawed
• ▢ 1 cup cinnamon toast crunch cereal lightly crushed into smaller pieces

Instructions

 

Crust

• Preheat oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round onto the bottom of the pan.
• Tear off two large pieces of heavy-duty aluminum foil. Set the springform pan on one of the pieces of foil and bring it up around the sides of the pan. Repeat with the second piece of foil. Be sure that the foil is tightly wrapped around the sides of the pan to ensure that none of the water from the water bath will leak into the pan while the cheesecake bakes.
• To make the crust, mix together, in a large bowl, the graham cracker crumbs, cinnamon toast crunch cereal crumbs, and melted butter until fully combined. Press the crumbs into the bottom and halfway up the sides of the prepared springform pan. Be sure to tightly pack the crumbs to make a sturdy crust.
  2 cups graham cracker crumbs, 2 cups cinnamon toast crunch cereal crumbs, 4 tablespoons unsalted butter
• Bake the crust on the middle rack of the oven for 10 minutes. Remove and set aside to cool completely. Reduce the oven temperature to 325°F.
• Start your water boiling by adding 4-5 cups of water to a large spouted liquid measuring microwave-safe cup. It typically takes 3-4 minutes (in an 1100-watt microwave) on high to boil the water. Alternatively, you can boil water on the stovetop in a kettle.
  4-5 cups boiling water

Cheesecake

• To a small bowl, add the ½ cup heavy cream and cinnamon toast crunch cereal. Stir to coat the cereal in the heavy cream. Allow the heavy cream to sit and absorb the cinnamon flavor of the cereal. Set aside.
  ½ cup heavy cream, 1 cup cinnamon toast crunch cereal
• To make the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Beat on medium speed for 1-2 minutes, using a handheld mixer, until smooth.
  32 ounces (4 – 8-ounce) blocks full-fat cream cheese, 1½ cups granulated sugar
• With the mixer on low speed, add the vanilla extract and the eggs, one egg at a time, to the cream cheese mixture, being sure to fully incorporate each egg before adding the next. Be sure to scrape down the bottom and sides of the bowl as needed to ensure that all the ingredients get blended well, and your cream cheese is free of any lumps.
  1 tablespoon vanilla extract, 6 large eggs
• Remove and discard the cereal from the heavy cream, then add the cinnamon-flavored heavy cream to the cheesecake batter and mix just until fully incorporated. Be sure not to overmix this cheesecake filling, as you want as few air bubbles in the batter as possible.
• Slowly pour the cheesecake filling into the cooled crust. Spread out the top surface into an even layer. Gently tap the pan on the counter 2-3 times to remove any air bubbles from the cheesecake filling.
• Place the cheesecake into a large roasting pan and place the roasting pan into the oven on the center rack. Very carefully pour the boiling water into the roasting pan, being sure not to get any of the water into the cheesecake until it comes up about 1 inch on the side of the springform pan.
• Bake for 1 hour and 30 minutes or until the cheesecake is just barely set in the center (it will just barely wiggle) when the pan is lightly nudged. It will continue to bake as it cools. Turn off the oven, do not remove the cheesecake, and crack open the oven door about 1 inch. Allow the cheesecake to cool in the oven for 1 hour.
• Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Take the aluminum foil off of the sides of the springform pan. Run a sharp knife along the edges of the cheesecake to make sure that as it cools, the cheesecake does not stick to the sides of the pan.
• Chill the cheesecake in the refrigerator for at least 8 hours or up to overnight to allow the cheesecake to set and chill fully. Once the cheesecake has chilled, you will remove the outer ring of the springform pan before adding the white chocolate ganache and garnishes.

White Chocolate Ganache

• To make the white chocolate ganache, add the white chocolate chips to a microwave-safe bowl and pour the remaining ¼ cup of heavy cream over the chopped white chocolate chips. Microwave on high for 1 minute, then allow the white chocolate to sit undisturbed for another 1-2 minutes. Stir until smooth. If needed, you can heat the mixture for another 30 seconds and stir until smooth. Allow the ganache to cool slightly before spreading it over the top surface of the chilled cheesecake. The ganache should be soft enough to spread easily but not drip over the sides of the cheesecake.
  1 cup white chocolate chips, ¼ cup heavy cream
• While the white chocolate ganache is still slightly soft, you will want to add the cinnamon toast crunch cereal and whipped topping garnish so that the cereal sticks to the cheesecake when sliced.
  6 ounces whipped topping
• Garnish the cinnamon toast crunch cheesecake by placing the thawed whipped topping into a large piping bag fitted with a large piping tip and pipe decorative dollops around the edges of the cheesecake. Fill the center of the cheesecake top with the cinnamon toast crunch cereal.
  1 cup cinnamon toast crunch cereal

Jenn’s Notes

Storage:

• To Store: This cheesecake can be refrigerated in a covered container for up to 4 days.
• To Freeze: This cheesecake can be frozen for up to 2 months without the ganache or garnish.

Tips:

• Make sure your cream cheese has softened to room temperature when making the filling or it will not mix smoothly and you will have a lumpy batter.
• Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
• Full fat cream cheese will produce a more creamy cheesecake filling.
• This cinnamon toast crunch cheesecake is best served slightly chilled. The white chocolate ganache will firm up when refrigerated, so you will want to allow the cheesecake to sit at room temperature for a few minutes before slicing and serving if it has been stored in the refrigerator after garnishing.
• If your white chocolate ganache is really soft, you can place the ganache-topped cheesecake back into the refrigerator for 15-20 minutes to help the ganache firm up before slicing and serving. Be careful that it does not harden too much, as it will make getting nice, clean slices a little trickier. You can allow the cheesecake to sit at a cool room temperature as well to allow the ganache to firm up before slicing.
• It takes approximately 2 cups of the cinnamon toast crunch cereal to yield the 1 cup of fine crumbs needed for the crust. You can add them to the food processor along with the graham crackers to make it easier to make the crumbs for the crust.
• Good quality white chocolate chips work best for making the ganache for this cheesecake.
• A 1000-watt microwave was used to melt the white chocolate chips and boil the water for the water bath. You may need to adjust your heating times according to your brand and the wattage of the microwave used.

Nutrition Info

Calories: 855kcal | Carbohydrates: 77g | Protein: 13g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 226mg | Sodium: 572mg | Potassium: 278mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1781IU | Vitamin C: 0.2mg | Calcium: 181mg | Iron: 1mg

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