Cinnamon Toast Crunch Cheesecake
This cinnamon toast crunch cheesecake has the nostalgic cinnamony cereal in the crust, filling and on top for maximum flavor. A crunchy cereal base is filled with creamy cinnamon cheesecake batter with a swirl of the cinnamon toast crunch crust inside. A special butter-soaked crunchy cereal topping rounds out this creamy, one-of-a-kind cheesecake.
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Servings: 12 slices
Calories: 533kcal
Ingredients
Crust
- 6 cups (246 grams) cinnamon toast crunch cereal
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon cinnamon
- Pinch of kosher salt
- 8 tablespoons (112 grams) unsalted butter, melted
Filling
- 32 oz cream cheese full fat, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup (120 grams) heavy whipping cream
Topping
- 1 ½ cups (62 grams) cinnamon toast crunch cereal
- 2 tbsp (12 grams) nonfat dry milk powder
- 1 tbsp (14 grams) granulated sugar
- ¼ teaspoon kosher salt
- 3 tbsp (42 grams) unsalted butter
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Crush the cereal using a food processor or place in a zip top bag and crush it finely using a rolling pin.6 cups (246 grams) cinnamon toast crunch cereal
- Add the granulated sugar, cinnamon, salt and melted butter and pulse or stir well to combine.⅓ cup (67 grams) granulated sugar, 1 teaspoon cinnamon, Pinch of kosher salt, 8 tablespoons (112 grams) unsalted butter, melted
- Reserve 1 cup (about 125 grams) of the crust mixture for later.
- Pour the crumbs into a 9 in springform pan and press into the bottom and about one inch up the sides of the pan using your fingers or the bottom of a glass to press it down firmly.
- Bake the crust for 10 minutes and cool on a wire rack. Turn the oven temperature down to 325 degrees fahrenheit.
Cheesecake Filling
- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil, wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
- Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes, scraping the sides of the bowl occasionally.32 oz cream cheese, 1 cup (200 grams) granulated sugar
- Add the eggs, and mix until incorporated.4 large eggs
- Add the vanilla, cinnamon and salt and mix well.1 teaspoon vanilla extract, 2 teaspoon cinnamon, ½ teaspoon kosher salt
- Add the heavy cream mix until combined, about 30 seconds.½ cup (120 grams) heavy whipping cream
- Pour half of the batter into the prepared pan over the crust. Sprinkle the reserved cup of crust mixture over the entire surface evenly and then gently pour or spoon the rest of the batter into the pan, covering the crust mixture completely.
- Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees Fahrenheit for 80 to 90 minutes. If you have an instant-read thermometer, the temperature should be about 150-155 degrees F when tested in the middle of the cheesecake. The cheesecake is done when the middle is still slightly jiggly but the edges are fully set.
- Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
- Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for another hour on a wire rack.
- Place the cheesecake in the refrigerator and chill at least 6 hours or preferably overnight.
Topping
- Preheat the oven to 275 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Place the cereal in a zip-top bag, seal it and lightly crush it with your hands. There should still be larger pieces of cereal so don't crush it finely like the crust.1 ½ cups (62 grams) cinnamon toast crunch cereal
- To the bag, add the dry milk powder, sugar and salt and shake it well to combine.2 tablespoon (12 grams) nonfat dry milk powder, 1 tablespoon (14 grams) granulated sugar, ¼ teaspoon kosher salt
- Pour the melted butter into the bag and shake or massage the bag to make sure all the pieces are coated.3 tablespoon (42 grams) unsalted butter
- Pour the topping onto the prepared sheet pan. Bake for 25 minutes, stirring one time halfway through.
- Let the topping cool on the sheet pan and then top the cooled cheesecake just before serving with the topping, piling it in the middle. Serve or top with lightly sweetened whipped cream if desired.
Notes
- The cheesecake should be stored in the refrigerator and will keep for up to 5 days. Avoid topping it with the cereal topping until just before serving or it will get soggy. See the post for freezing instructions.
- To serve or top with whipped cream, whip 1 cup heavy whipping cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extra until soft peaks form.
- If desired, you can skip the topping and just add lightly crushed cereal to the cheesecake.
Nutrition
Serving: 1serving | Calories: 533kcal