Introduction
Imagine combining the nostalgic, cinnamon-sweet crunch of your favorite childhood cereal with the rich, creamy decadence of a classic cheesecake. This Cinnamon Toast Crunch Cheesecake delivers exactly that, creating a dessert that’s both playful and utterly sophisticated. You’ll love the layers of flavor from the cereal-infused crust, filling, and topping.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 100 minutes
Total Time: 130 minutes
Servings: 10
Ingredients
- 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)
- 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 powder (use half this amount if you prefer less rich vanilla flavor)
- 6 large eggs (room temperature)
- 1 cup white chocolate chips (Ghirardelli brand)
- ¼ cup heavy cream
- 6 ounces whipped topping (thawed)
- 1 cup cinnamon toast crunch cereal (lightly crushed into smaller pieces)
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with aluminum foil to prevent water leakage.
- Make the crust: In a bowl, combine the 2 cups graham cracker crumbs, 2 cups cinnamon toast crunch cereal crumbs, and 4 tablespoons melted butter. Press firmly into the bottom of the prepared pan.
- Infuse the cream: In a small saucepan, heat the ½ cup heavy cream until simmering. Add 1 cup cinnamon toast crunch cereal, stir, and let steep off the heat for 15 minutes. Strain through a fine mesh sieve, pressing to extract all cream; discard the soggy cereal.
- Make the filling: Using a mixer, beat the 32 ounces of softened cream cheese until smooth. Add 1½ cups granulated sugar and 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor), beating until combined.
- Add the infused cream to the filling mixture, beating until just incorporated.
- Pour the filling over the crust in the springform pan.
- Place the pan inside a larger roasting pan. Carefully pour the 4-5 cups boiling water into the roasting pan around the springform to create a water bath.
- Bake for about 90-100 minutes, until the edges are set and the center only slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and water bath, run a knife around the edge, and let cool completely on a rack. Then chill in the refrigerator for at least 6 hours, preferably overnight.
- Make the topping: In a heatproof bowl, combine 1 cup white chocolate chips and ¼ cup heavy cream. Microwave in short bursts or heat over a double boiler until melted and smooth. Let cool slightly.
- Fold the cooled white chocolate mixture into the 6 ounces of thawed whipped topping until smooth.
- Spread the white chocolate whipped topping evenly over the chilled cheesecake.
- Just before serving, decorate the top with the 1 cup of lightly crushed cinnamon toast crunch cereal pieces.
Variations
- For individual servings, bake the cheesecake in a muffin tin lined with parchment squares to create mini cheesecakes.
- Create a layered parfait by crumbling slices of the cheesecake and alternating with the whipped topping and extra cereal in a glass.
- Skip the final whipped topping layer and instead drizzle the top with a simple glaze made from the infused cream mixed with powdered sugar.
- For a more intense cereal flavor, add a layer of the steeped, strained cereal pieces (before discarding) between the crust and filling, though note they will be soft.
Tips for Success
- Room temperature ingredients are key to prevent lumps in the filling and ensure a smooth texture.
- When straining the infused cream, press firmly with the back of a spoon to get all the flavorful liquid.
- Let the cheesecake chill overnight for the cleanest slices and best texture.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge. Cheesecake is best served chilled and does not need reheating.
FAQ
Can I use a different brand of cereal?
Yes, but using Cinnamon Toast Crunch is essential for the signature flavor. A different cinnamon cereal will alter the taste.
Do I really need a water bath?
Yes, it is crucial for preventing cracks and ensuring a creamy, evenly baked cheesecake.
Can I use a different pan if I don’t have a springform pan?
A springform pan is necessary for easy removal. A regular deep-dish pie pan will not work well for this recipe.
What if I don’t have time to steep the cream?
This step adds significant flavor. Skipping it will result in a much less pronounced cereal taste in the cheesecake filling.
Why are there two different amounts of cereal crumbs and whole cereal?
The fine crumbs are for the crust structure, while the whole cereal is used for infusing flavor into the cream and for the visual/textural topping.
Can I make this without the white chocolate topping?
Yes, you can simply top with the crushed cereal, or use a plain whipped topping or whipped cream.