I first made this Cinnamon Toast Crunch cheesecake on a rainy Sunday and it instantly became the dessert everyone asked for at family dinners. It’s a creamy, cinnamon-sweet cheesecake built on a buttery cereal crust — nostalgic, playful, and surprisingly sophisticated when finished with a crisp cereal sprinkle. If you like cereal-based desserts, this sits between a diner milk-bowl memory and a classic New York–style cheesecake, and it’s a fun cousin to other cereal-cheesecake mashups like this Caramel Crunch Cheesecake fruit salad for when you want something similar but lighter.

Why you’ll love this dish

This recipe takes two pantry standbys — a box of Cinnamon Toast Crunch and cream cheese — and turns them into something party-worthy. It’s kid-approved, great for potlucks, and perfect when you want a dessert that’s both nostalgic and adult-friendly. The cinnamon in the filling echoes the cereal crust, giving a unified flavor rather than a novelty mismatch. Because the crust is cereal-based, it’s faster than a graham-cracker crust and has a little more bite.

“Creamy, cinnamon-forward, and surprisingly elegant — it tastes like a grown-up bowl of cereal.” — a friend who ate three slices

One small advantage: the cereal crust holds up well, so this cheesecake travels better than softer crusts. If you’re into small-batch cinnamon treats, you might also enjoy making 3-ingredient cinnamon-sugar donut holes for serving alongside coffee.

How this recipe comes together

Make a crunchy cereal crust from pulsed Cinnamon Toast Crunch and melted butter; press and chill.
Whip a smooth cream cheese filling with sugar and warm cinnamon.
Add eggs one at a time for a silkier texture and fold in sour cream plus a little more crushed cereal for pockets of texture.
Bake the cheesecake in a water bath to keep it moist and prevent cracking.
Cool slowly in the oven, then chill several hours before topping with extra cereal and cinnamon sugar.

This overview keeps the steps predictable and separates the chilling/baking times so you can plan ahead.

What you’ll need

4 cups Cinnamon Toast Crunch, divided (about 1 box)
6 tablespoons unsalted butter, melted
24 oz (3 blocks) full‑fat cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup sour cream (or crème fraîche)
Pinch of salt

Notes: use full‑fat cream cheese for the best texture; low‑fat versions can make the filling loose. If you don’t have sour cream, crème fraîche is an excellent, slightly tangier swap.

How to prepare it

Preheat oven to 325°F (160°C). Grease a 9‑inch springform pan and wrap the outside with heavy‑duty foil to prevent water from seeping in during the water bath.
Make the crust: Pulse 3 cups of Cinnamon Toast Crunch in a food processor until fine crumbs remain. Mix crumbs with melted butter until evenly coated. Press firmly into the bottom of the springform pan, making an even layer. Chill in the fridge while you make the filling.
Make the filling: Beat cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Add sugar and 2 teaspoons ground cinnamon and beat until combined. Mix in vanilla and a pinch of salt. Add eggs one at a time, mixing just until incorporated — overbeating introduces too much air. Fold in sour cream and 1/2 cup crushed cereal by hand.
Assemble and bake: Pour the filling over the chilled crust. Place the springform pan in a larger roasting pan and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform. Bake 50–65 minutes, until the edges are set and the center still has a slight wobble.
Cool gently: Turn the oven off and crack the door. Let the cheesecake cool in the oven for 30–60 minutes to minimize cracking. Transfer to the fridge and chill at least 4 hours, preferably overnight.
Finish and serve: Before serving, sprinkle the remaining crushed cereal over the top and dust lightly with cinnamon sugar.

Short sentences and clear action verbs keep each step focused and easy to follow.

Directions to follow

Prep pan and preheat: 325°F, foil the springform.
Crust: pulse cereal, mix with butter, press, chill.
Filling: beat cream cheese, add sugar/cinnamon, vanilla, salt, eggs one at a time, fold in sour cream and crushed cereal.
Bake in a water bath 50–65 minutes.
Cool in oven with door cracked, then refrigerate 4+ hours.
Top with remaining crushed cereal and cinnamon sugar before slicing.

Best ways to enjoy it

Slice with a sharp, hot knife (dip in hot water and wipe between cuts) for clean edges. Serve slices with:

A dollop of lightly sweetened whipped cream and a cinnamon stick for garnish.
Vanilla ice cream or a small scoop of crème fraîche for contrast.
Fresh berries for brightness — the tartness cuts the sweetness.
For a brunch twist, serve thin slices with coffee or a cinnamon latte. If you want a lighter pairing, try assembling a fruit-forward plate inspired by this Apple Strawberry Cheesecake fruit salad to balance the richness.

How to store & freeze

Refrigerator: Wrap the cooled cheesecake tightly with plastic wrap or store in an airtight container. It will keep 4–5 days.
Freezer: Wrap the whole cheesecake (or individual slices) in plastic wrap then in foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.
Reheating: For a just-baked feel, let a chilled slice sit at room temperature 15–20 minutes before serving. Avoid microwave reheating — it breaks texture.
Food safety: refrigerate within two hours of baking, and do not refreeze thawed cheesecake.

Pro chef tips

Room temperature ingredients: cold cream cheese or eggs will lead to lumps or over-mixing. Let everything sit 30–60 minutes on the counter.
Prevent cracks: avoid overbeating the batter and use the water bath. Also, cool slowly inside the oven to reduce sudden temperature change.
Water bath seal: double-wrap the springform base with foil and test for leaks by adding a little water to the roasting pan before inserting the cake (when cold).
Texture control: if you want a denser cake, bake a few minutes longer; for silkier, keep to the shorter end and rely on chilling time.
Crispy topping: add the final cereal just before serving — it will lose crunch if left on overnight.

Creative twists

Chocolate swirl: melt 1/4 cup of milk chocolate and gently swirl into the batter before baking.
Browned-butter crust: swap melted browned butter for regular butter in the crust for nutty depth.
Gluten-free option: use a certified gluten-free cinnamon cereal or substitute with crushed gluten-free cinnamon cookies.
Mini cheesecakes: bake in a muffin tin lined with cupcake liners for single-serving portions — reduce bake time to 20–30 minutes.
Boozy note: fold 1 tablespoon rum or bourbon into the filling for an adult version.

Your questions answered

Q: Can I make this ahead of time?
A: Yes. Make the cheesecake the day before — chilling overnight improves texture and flavor. Store covered in the fridge.

Q: Will the cereal in the filling get soggy?
A: Some softening is normal, but using only 1/2 cup crushed cereal inside the batter keeps little crunchy pockets while preserving most of the texture in the crust and final topping.

Q: Can I use low‑fat cream cheese or Greek yogurt instead of sour cream?
A: For best results, use full‑fat cream cheese and sour cream or crème fraîche. Low‑fat swaps can make the filling less stable and slightly grainy. Greek yogurt works in a pinch but will change the tang and texture.

Q: Why bake in a water bath?
A: The water bath moderates oven heat and adds moisture, which prevents the cheesecake from drying out and cracking as it sets.

Q: How can I avoid a runny center?
A: Check doneness at around 50 minutes: the center should wobble like Jell-O. If it’s still very liquid, give it more time in 5–8 minute intervals. Cool slowly afterward.

Conclusion

If you enjoyed this spin on a classic, you can compare technique and presentation with another take on the same idea at Cinnamon Toast Crunch Cheesecake | The Marble Kitchen, which explores a slightly different method. For an alternative recipe write-up and photos, see Cinnamon Toast Crunch Cheesecake — The Dark Arts Of.