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Cinnamon Toast Crunch Cheesecake Recipe

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★★★★

4 from 121 reviews

A decadent Cinnamon Toast Crunch Cheesecake featuring a crispy cinnamon cereal crust, a smooth and creamy cinnamon-infused cheesecake filling, and a luscious white chocolate ganache topping crowned with crunchy cinnamon toast cereal and whipped cream dollops. Perfectly baked in a water bath for a velvety texture and chilled overnight for the best firmness and flavor.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs (fine ground)
  • 2 cups cinnamon toast crunch cereal crumbs (fine ground)
  • 4 tablespoons unsalted butter (melted)

Water Bath

  • 4–5 cups boiling water (for the water bath used when baking the cheesecake)

Cheesecake Filling

  • 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 extract
  • 6 large eggs (room temperature)

White Chocolate Ganache

  • 1 cup white chocolate chips (Ghirardelli brand)
  • ¼ cup heavy cream

Garnishes

  • 6 ounces whipped topping (thawed)
  • 1 cup cinnamon toast crunch cereal (lightly crushed into smaller pieces)

Instructions

  1. Prepare the Crust: Preheat your oven to 375°F. Spray the inside of a 9-inch springform pan with baker’s spray and place a parchment round on the bottom. Wrap two large pieces of heavy-duty aluminum foil tightly around the pan’s sides to prevent water from leaking in during the water bath baking. In a large bowl, mix the graham cracker crumbs, cinnamon toast crunch crumbs, and melted butter until fully combined. Press the mixture firmly into the bottom and halfway up the sides of the pan to form a sturdy crust. Bake for 10 minutes, then remove and cool completely. Lower oven temperature to 325°F.
  2. Boil Water for Water Bath: Bring 4-5 cups of water to a boil either in an 1100-watt microwave or stovetop kettle, timing about 3-4 minutes in the microwave.
  3. Prepare Cinnamon-Infused Cream: In a small bowl, combine ½ cup heavy cream with 1 cup cinnamon toast crunch cereal. Stir to coat and let sit to infuse the cream with cinnamon flavor. Set aside.
  4. Make Cheesecake Filling: In a large mixing bowl, cream together the room-temperature cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth. On low speed, add vanilla extract and the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl to ensure even mixing and lump-free batter.
  5. Incorporate Cinnamon Cream: Remove the cereal from the heavy cream and discard the cereal. Add the cinnamon-infused cream to the cheesecake mixture and mix gently until fully incorporated, avoiding overmixing to minimize air bubbles.
  6. Assemble Cheesecake: Pour the filling slowly into the cooled crust and spread evenly. Tap the pan gently on the counter 2-3 times to release air bubbles.
  7. Bake Cheesecake in Water Bath: Place the springform pan inside a large roasting pan. Carefully pour the boiling water into the roasting pan to come about 1 inch up the sides of the springform pan, taking care to avoid water entering the cheesecake. Bake for 1 hour 30 minutes or until the center is just set but still slightly wiggly.
  8. Cool in Oven: Turn off the oven, slightly crack the door open about 1 inch, and let the cheesecake cool undisturbed in the oven for 1 hour.
  9. Remove from Water Bath and Chill: Carefully remove the roasting pan and then the foil on the springform pan sides. Run a sharp knife along the edges to prevent sticking as it cools. Refrigerate the cheesecake for at least 8 hours or overnight to set fully.
  10. Make White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and ¼ cup heavy cream. Microwave on high for 1 minute, then let sit for 1-2 minutes. Stir until smooth; heat for an additional 30 seconds if necessary. Allow ganache to cool slightly until spreadable but not runny.
  11. Top Cheesecake with Ganache and Garnishes: Spread the slightly cooled ganache evenly over the top of the chilled cheesecake. While ganache is still soft, pipe decorative dollops of thawed whipped topping around the edges using a piping bag with a large tip and fill the center with lightly crushed cinnamon toast crunch cereal, so it adheres to the ganache when sliced.

Notes

  • Using room temperature ingredients, especially eggs and cream cheese, ensures a smooth cheesecake batter without lumps.
  • Wrapping the springform pan in heavy-duty aluminum foil is crucial for preventing water leaks during the water bath baking.
  • Adding cinnamon toast crunch cereal into the heavy cream infuses flavor without making the batter gritty, as the cereal is removed before mixing into the cheesecake batter.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
  • Cooling the cheesecake slowly in the oven with the door cracked helps prevent cracking and promotes even setting.
  • Chilling the cheesecake overnight allows it to fully set and develop its flavors.
  • Gently tap the pan after adding batter to release air bubbles leading to a smoother cheesecake surface.
  • Use a parchment round in the crust to make removal easier and to prevent sticking.

Keywords: Cinnamon Toast Crunch Cheesecake, cinnamon cheesecake, cereal crust cheesecake, white chocolate ganache cheesecake, creamy cinnamon dessert

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