Cinnamon Toast Crunch Cheesecake

Dessert
Written By Janie E.

Lots and lots of cinnamon flavor in this amazing cheesecake!

I absolutely love making cheesecake and I just feel like I never make it because there isn’t time. So whenever I get a free weekend, that’s my excuse. This cheesecake was made near my brother-in-law’s birthday and I added the Cinnamon Toast Crunch to it because that sounded like a good pairing. The cinnamon crumble layers is so good and really just makes this recipe so much better!

What You Need:

For the Crust:

  • 2 cups graham cracker crumbs (1 sleeve + 3 sheets)

  • 4 Tbsp. brown sugar

  • 1 tsp. ground cinnamon

  • 5 Tbsp. melted butter

For the Cinnamon Crumble:

  • 1 cup brown sugar

  • 1 Tbsp. ground cinnamon

  • 6 Tbsp. all purpose flour

  • 6 Tbsp. melted butter

For the Cheesecake Filling:

  • 4 pkg. (8 oz) cream cheese, softened

  • 1 cup granulated sugar

  • 3 Tbsp. all purpose flour

  • 2 tsp. vanilla extract

  • 5 large eggs, at room temperature

  • 3/4 cup heavy cream

For the Cream Cheese Topping:

  • 1 Tbsp. butter, softened

  • 1 oz. cream cheese, softened

  • 1/4 tsp. vanilla extract

  • 3/4 cup powdered sugar

  • 1 1/2 Tbsp. heavy cream

For Garnish:

  • Cinnamon Toast Crunch cereal

Directions:

  1. For the Crust: Pulse graham crackers in a food processor into a fine crumb. Add remaining crust ingredients and pulse until well combined.

  2. Pour into the bottom of a greased 9-inch springform pan and press down evenly.

  3. Bake in a preheated 350 degree oven for 10 minutes.

  4. For the Cinnamon Crumble: Combine all ingredients in a medium bowl and set aside.

  5. For the Cheesecake Filling: Beat room temperature cream cheese in the bowl of the stand mixer until light, fluffy, and smooth.

  6. Add granulated sugar and flour and mix for an additional minute.

  7. On low speed, add vanilla, then eggs, one at a time, allowing them to combine fully before adding the next one.

  8. Increase speed to medium-high and mix for an additional 5 minutes.

  9. Add heavy cream and mix for 1 to 2 minutes.

  10. Onto your prepared crust, pour 1/3 of cheesecake filling. Top with 1/3 crumble mixture.

  11. Then add another layer of cheesecake filling, and another layer of crumble mixture.

  12. Repeat one more time and then place into a preheated 350 degree oven for 15 minutes.

  13. Reduce heat to 200 degrees and bake an additional 1 hr 30 minutes.

  14. Turn off the heat and let sit in the oven with the door closed for 30 minutes.

  15. Then crack the oven door for 5 minutes before removing to chill in the refrigerator overnight.

  16. For the Cream Cheese Topping: The next day, add all ingredients to a medium bowl and beat until light and smooth.

  17. Pipe onto the top of the cheesecake. Then finish off with Cinnamon Toast Crunch cereal.

Recipe from My Incredible Recipes

Janie E.
Next

Loaded Ground Beef Nachos