Print

Cinnamon Toast Crunch Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy cheesecake studded with crunchy Cinnamon Toast Crunch cereal, topped with a generous layer of the iconic cinnamon-sugar flakes for the perfect blend of smooth and crisp textures.

Ingredients

Units Scale
  • 600 g cream cheese, softened
  • 200 g granulated sugar
  • 3 large eggs
  • 200 ml sour cream
  • 1 tsp vanilla extract
  • 150 g Cinnamon Toast Crunch cereal (plus extra for topping)
  • 2 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Crush 100 g of Cinnamon Toast Crunch cereal lightly and mix with the flour and cinnamon. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in sour cream and vanilla extract until combined.
  6. Gently fold in the crushed cereal mixture and the remaining whole Cinnamon Toast Crunch cereal, reserving some for topping.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle reserved cereal evenly on top.
  8. Bake for 55-60 minutes, or until edges are set and the center is slightly jiggly.
  9. Turn off oven and let cheesecake cool inside with door ajar for 1 hour.
  10. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Do not overbake; the center should still jiggle slightly for a creamy texture.
  • Use fresh cereal for maximum crunch on top.
  • Chill thoroughly to ensure a firm and smooth consistency before slicing.
  • Garnish with whipped cream or more cereal just before serving for extra flair.

Nutrition

Find it online: https://yumfoodusa.com/cinnamon-toast-crunch-cheesecake/