Cinnamon Toast Crunch Cheesecake

This cinnamon toast crunch cheesecake combines your favorite childhood cereal with rich, creamy filling—easy to make and absolutely irresistible!

What Makes This Cinnamon Toast Crunch Cheesecake Special?

This cinnamon toast crunch cheesecake transforms your favorite childhood breakfast cereal into an insanely creamy, cinnamon-spiced dessert with a buttery cereal crust, velvety cream cheese filling swirled with cinnamon, and a crunchy caramelized topping that delivers nostalgia in every single bite.

I’ll never forget the first time I made this beauty for a friend’s birthday. She practically squealed when she saw those cinnamon sugar squares piled on top. Here’s the thing—this cinnamon toast crunch cheesecake recipe isn’t just about nostalgia (though that’s a big part of it). It’s about taking something playful and elevating it into something genuinely sophisticated.

The genius here is using the cereal three ways: crushed into the crust, hidden in a surprise middle layer, and candied on top for that final crunch.

For a no-oven option with similar hybrid energy, our no‑bake cookie cheesecake stacks cookie crust, creamy filling, and cookie dough for an easy summer dessert.

Why You’ll Love This Cinnamon Cereal Cheesecake

This cinnamon toast crunch dessert hits every single note you want in a showstopper cheesecake. First off, it’s ridiculously creamy—we’re talking New York-style dense and silky. The crust is buttery and holds together beautifully, unlike those sad crumbly crusts that fall apart on your plate.

Here’s what makes it special:

The secret middle layer of cereal crumbs gives you this unexpected textural surprise halfway through each slice. It’s like finding buried treasure, except the treasure is cinnamon-sugary goodness.

You don’t need fancy techniques or professional equipment. If you can crush cereal in a bag and use a mixer, you’re golden. I tested this recipe four times to get the baking time just right, so you won’t deal with cracks or soggy centers.

The water bath method matters here. According to King Arthur Baking’s cheesecake guide, water baths create gentle, even heat that prevents the dreaded cracked top and ensures that creamy texture we’re after. Trust me on the foil wrapping—I learned that lesson the hard way with a soggy-bottomed disaster.

Kids lose their minds over this, but adults secretly love it even more. It’s sophisticated enough for dinner parties but fun enough that nobody takes themselves too seriously while eating it.

Nutritional Information Per Slice

Nutrient	Amount
Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g

Based on 12 servings

What You’ll Need for This Cereal Cheesecake Recipe

Every cinnamon toast crunch cheesecake recipe lives or dies by its ingredients. You’ll want full-fat cream cheese here—none of that reduced-fat stuff that makes cheesecake grainy and sad.

Ingredients Table

Amount	Ingredient	Notes
For the Crust
6 cups (246g)	Cinnamon Toast Crunch cereal	The star of the show!
⅓ cup (67g)	Granulated sugar	Sweetens and helps bind
1 tsp	Ground cinnamon	Extra warmth
Pinch	Kosher salt	Balances sweetness
8 tbsp (112g)	Unsalted butter, melted	Creates that buttery base
For the Filling
32 oz	Cream cheese, full-fat, softened	Must be room temp!
1 cup (200g)	Granulated sugar	Perfect sweetness level
4 large	Eggs, room temperature	Temperature matters here
1 tsp	Vanilla extract	Pure is best
2 tsp	Ground cinnamon	Double cinnamon = double love
½ tsp	Kosher salt	Secret ingredient
½ cup (120g)	Heavy whipping cream	Creates silky texture
For the Topping
1½ cups (62g)	Cinnamon Toast Crunch cereal	Keep these chunks bigger
2 tbsp (12g)	Nonfat dry milk powder	Magic candying ingredient
1 tbsp (14g)	Granulated sugar	For caramelization
¼ tsp	Kosher salt	Flavor enhancer
3 tbsp (42g)	Unsalted butter, melted	Coating magic

If you’re obsessed with crusts made from nostalgic pantry staples, our no‑bake Biscoff cheesecake turns spiced cookies into a caramelized cookie‑butter dream.

Essential Equipment

You’ll need:

• 9-inch springform pan
• Food processor or rolling pin with zip-top bag
• Stand mixer or hand mixer
• Heavy-duty aluminum foil
• Large roasting pan for water bath
• Instant-read thermometer (optional but helpful)
• Wire cooling rack
• Parchment-lined sheet pan

Nice to have:

• Oven bag for extra water protection
• Offset spatula for smoothing

How to Make Cinnamon Toast Crunch Cheesecake Step by Step

Making this cinnamon toast crunch cheesecake is easier than you think. Just take your time with each step, and you’ll have a bakery-worthy dessert that’ll make everyone think you’ve got secret pastry chef skills.

Prepare the Cereal Crust

1. Preheat your oven to 350°F. Get that going first so it’s ready when you need it.
2. Crush 6 cups of Cinnamon Toast Crunch until you have fine crumbs. Use a food processor if you’ve got one, or go old-school—dump the cereal in a zip-top bag, seal it, and crush away with a rolling pin. It’s surprisingly therapeutic after a long day.
3. Mix the crushed cereal with ⅓ cup sugar, 1 teaspoon cinnamon, a pinch of salt, and 8 tablespoons melted butter. Stir or pulse until everything looks like wet sand and sticks together when you squeeze it. Pull out 1 cup of this mixture and set it aside—that’s your secret middle layer surprise.
4. Press the remaining crust mixture into your 9-inch springform pan. Push it firmly into the bottom and about one inch up the sides using your fingers or the bottom of a glass. Really pack it down—wimpy pressing leads to crumbly crusts.
5. Bake for 10 minutes, then cool completely on a wire rack. Turn your oven down to 325°F while the crust cools.

Create the Water Bath Setup

6. Wrap your cooled springform pan with two layers of heavy-duty foil. Bring the foil at least ¾ of the way up the sides, folding and crimping the edges tightly. If you’re paranoid about leaks (and honestly, you should be), slip an oven bag around the whole foiled pan and tie it securely at the top.

Make the Creamy Filling

7. Beat 32 ounces of softened cream cheese with 1 cup sugar on medium speed for 2-3 minutes. Scrape down the bowl a few times—you want this completely smooth with zero lumps. If your cream cheese is cold, you’ll get lumps, so let it sit out for at least an hour beforehand.
8. Add the 4 eggs one at a time, mixing just until incorporated after each addition. Don’t overbeat here or you’ll whip too much air into the batter, which causes cracks later. Just mix until you can’t see the egg anymore, then stop.
9. Mix in 1 teaspoon vanilla, 2 teaspoons cinnamon, and ½ teaspoon salt until combined. These spices make the whole thing smell like a cinnamon roll bakery.
10. Pour in ½ cup heavy cream and mix for about 30 seconds. This is what gives you that ultra-creamy, almost custard-like texture that makes people close their eyes when they take a bite.

Assemble and Bake

11. Pour half the batter over your cooled crust. Spread it gently to the edges, then sprinkle that reserved cup of cereal crumbs evenly across the entire surface. Carefully pour or spoon the remaining batter over the crumbs, covering them completely.
12. Place your wrapped springform pan into a roasting pan and set it in the oven. Now carefully pour very hot water into the roasting pan until it comes halfway up the sides of the springform. Be slow and steady—you definitely don’t want water splashing between the pan and foil.
13. Bake at 325°F for 80-90 minutes. The cheesecake is done when the edges are fully set but the center still has a slight jiggle when you gently shake the pan—think Jell-O that’s almost set. If you have an instant-read thermometer, you’re looking for 150-155°F in the center.
14. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gradual temperature change is crucial for preventing cracks. Prop the door with a wooden spoon if it won’t stay open on its own.
15. Remove the roasting pan from the oven, lift out the cheesecake, and unwrap the foil. Let it cool on a wire rack for another hour at room temperature, then refrigerate for at least 6 hours or overnight. Patience is hard, but overnight is honestly best.

Prepare the Crunchy Topping

16. Preheat your oven to 275°F and line a sheet pan with parchment paper. You’ll make this topping while the cheesecake chills, or even the next day.
17. Lightly crush 1½ cups of cereal in a zip-top bag. You want bigger pieces here—not fine crumbs like the crust. Just a few gentle squeezes will do it.
18. Add 2 tablespoons milk powder, 1 tablespoon sugar, and ¼ teaspoon salt to the bag. Shake it like a Polaroid picture until everything’s mixed.
19. Pour in 3 tablespoons melted butter and massage the bag until every piece is coated. Dump it onto your prepared sheet pan and spread it out evenly.
20. Bake for 25 minutes, stirring once at the halfway mark. Let it cool completely on the pan—it’ll get crunchier as it cools. Right before serving, pile this gorgeous topping in the center of your cheesecake.

Pro Tips for the Perfect Cinnamon Toast Crunch Dessert

Starting with a reliable cereal cheesecake recipe is half the battle. The other half is nailing these techniques that separate okay cheesecakes from absolutely phenomenal ones.

Temperature is everything. Room-temperature cream cheese and eggs incorporate more evenly, creating a stable emulsion that bakes up smooth and creamy.

According to Serious Eats‘ cheesecake science guide, a temperature difference greater than 10°C between ingredients can cause the batter to break, resulting in a grainy, separated texture instead of that silky mouthfeel we’re after.

Don’t skip the water bath. I know it seems fussy, but gentle, even heat prevents the edges from overcooking while the center bakes through. That’s the difference between a cheesecake that’s uniformly creamy and one that’s rubbery at the edges.

The jiggle test is your friend. When you gently shake the pan, the center should wobble like set Jell-O, not slosh like liquid. It’ll firm up completely as it chills, so don’t overbake trying to eliminate all movement.

Let it chill overnight if you possibly can. The flavors meld, the texture sets perfectly, and slicing becomes so much easier. Cold cheesecake cuts clean; warm cheesecake smooshes.

What If Something Goes Wrong?

Why is my cheesecake cracked on top? Cracks usually happen from temperature shock or overbaking. Make sure you’re using the water bath, cooling gradually in the oven, and not baking past that jiggly center stage. If it does crack, no worries—that topping will cover it beautifully.

What if my crust is too crumbly? You probably didn’t pack it firmly enough or didn’t use enough butter. The mixture should stick together when squeezed. Next time, really press it down hard into the pan and make sure every crumb is coated with butter.

My cheesecake is too soft in the center. Can I bake it longer? If it’s still liquid-y after the full baking time, give it another 10-15 minutes. But remember, it’ll firm up significantly in the fridge. What feels too soft warm will be perfect when cold.

Why did my filling come out grainy? This almost always means your cream cheese wasn’t soft enough or you overmixed after adding the eggs. Let that cream cheese sit out for a good hour before starting, and mix the eggs just until combined—no more.

Fun Variations and Twists

This cinnamon toast crunch cheesecake recipe is fantastic as written, but sometimes you want to shake things up or accommodate different preferences.

Make it chocolate: Fold ½ cup mini chocolate chips into the batter before pouring, or drizzle the finished cheesecake with melted dark chocolate. The chocolate-cinnamon combo is ridiculously good.

Try different cereals: Swap in Golden Grahams, Frosted Flakes, or even Fruity Pebbles for a totally different vibe. The technique stays the same; just change the cereal and adjust the spices accordingly.

Go mini: Divide the recipe among muffin tins lined with cupcake papers for individual cheesecakes. Bake for 18-22 minutes at 325°F. These are perfect for parties where people want a taste without committing to a full slice.

If you love playful-but-elegant cheesecakes, our raspberry and pistachio cheesecake layers nutty crunch with bright berry topping for a more sophisticated twist.

How to Serve, Store, and Reheat

Serving this beauty: Let the cheesecake sit at room temperature for 15-20 minutes before slicing—it’ll taste better and cut more cleanly. Wipe your knife between slices for those picture-perfect pieces. Add a dollop of lightly sweetened whipped cream if you’re feeling extra.

Storage tips: Cover tightly and refrigerate for up to 5 days. The topping might soften a bit in the fridge, so you could store it separately and add it to each slice as you serve. I’ve definitely eaten this straight from the fridge at midnight, and it’s still amazing cold.

Can you freeze it? Absolutely! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge. I wouldn’t add the crunchy topping until after thawing, though—it doesn’t freeze as well as the cheesecake itself.

No-Waste Kitchen Magic

Got extra cereal? Crush it and sprinkle over yogurt, ice cream, or even blend it into a milkshake. That candied cereal topping also makes an incredible ice cream topping—just saying.

Leftover cream cheese? Whip it with powdered sugar and vanilla for a quick fruit dip, or spread it on bagels with a drizzle of honey. Room-temperature cream cheese also freezes beautifully if wrapped tightly.

Those egg whites you didn’t need? Save them in an airtight container in the fridge for up to 4 days and make meringue cookies, royal icing, or add them to scrambled eggs for extra protein.

Cinnamon Toast Crunch Cheesecake FAQs

Time to Bake Up Some Magic

There you have it—your complete guide to making the most crave-worthy cinnamon toast crunch cheesecake that’ll have everyone asking for the recipe. This dessert bridges childhood nostalgia and grown-up sophistication in the most delicious way possible.

I’d love to see how yours turns out! Drop a comment below with your experience, tag your photos, or let me know if you tried any of the variations.