Go Back

Cinnamon Toast Crunch Cheesecake

A nostalgic cheesecake featuring a crunchy cereal crust, velvety white chocolate cream, and a delightful cinnamon twist.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 10 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs, fine ground
  • 2 cups cinnamon toast crunch cereal crumbs, fine ground
  • 4 tablespoons unsalted butter, melted
For the cheesecake filling
  • 32 ounces full-fat cream cheese, softened
  • 1.5 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 6 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 cup cinnamon toast crunch cereal
For the ganache and topping
  • 1 cup white chocolate chips (Ghirardelli brand)
  • 1/4 cup heavy cream
  • 6 ounces whipped topping, thawed
  • 1 cup cinnamon toast crunch cereal, lightly crushed
For the water bath
  • 4-5 cups boiling water For the water bath during baking.

Method
 

Preparation
  1. Preheat oven to 375°F and prepare a 9-inch springform pan with baker's spray and parchment paper.
  2. Wrap the pan in aluminum foil.
  3. Mix graham cracker crumbs, cinnamon toast crunch crumbs, and melted butter; press into the pan.
  4. Bake crust for 10 minutes and cool.
  5. Reduce oven temperature to 325°F.
Cheesecake Filling
  1. Boil water for the water bath.
  2. Mix heavy cream and cinnamon toast crunch in a bowl, then set aside.
  3. Beat cream cheese and sugar until smooth; add vanilla and eggs one at a time.
  4. Add heavy cream mixture to the batter and mix gently.
  5. Pour cheesecake filling into the crust, tapping to remove air bubbles.
Baking
  1. Place in a roasting pan and add boiling water for the water bath.
  2. Bake for 1 hour 30 minutes until barely set in the center.
  3. Turn off oven, crack door, and let cool for 1 hour.
Finishing Touches
  1. Remove cheesecake from pan, chill in the fridge for at least 8 hours.
  2. Make white chocolate ganache by melting chocolate chips and mixing with heavy cream; let cool slightly.
  3. Spread ganache on cooled cheesecake and garnish with whipped topping and crushed cereal.

Notes

Slice with a warm, clean knife for glossy edges. Serve with a drizzle of extra ganache, mint, or salted caramel.