🥣 Cinnamon Toast Crunch Cheesecake 🧁
What You’ll Need
For the Crust:
6 cups Cinnamon Toast Crunch cereal
⅓ cup sugar
1 tsp cinnamon
A pinch of salt
8 tbsp (1 stick) butter, melted
For the Filling:
4 (8 oz) blocks full-fat cream cheese, softened
1 cup sugar
4 large eggs, room temperature
1 tsp vanilla
2 tsp cinnamon
½ tsp salt
½ cup heavy cream
For the Crunchy Topping:
1 ½ cups Cinnamon Toast Crunch cereal
2 tbsp nonfat dry milk powder
1 tbsp sugar
¼ tsp salt
3 tbsp butter, melted
How to Make It
Prep & Preheat: Heat oven to 350°F (175°C). Crush 6 cups of cereal in a food processor or sealed bag until fine. Mix with sugar, 1 tsp cinnamon, salt, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes. Cool. Lower oven to 325°F (160°C).
Wrap the Pan: Tightly wrap the outside of the cooled springform pan with 2 layers of heavy-duty foil to prevent water from leaking in during the water bath.
Make the Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, 2 tsp cinnamon, salt, and heavy cream until just combined.
Layer It Up: Pour half the filling into the crust. Sprinkle 1 cup of the reserved crust mixture evenly over the top. Gently pour the rest of the filling over it to cover completely.
Bake in a Water Bath: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake for 80–90 minutes. The edges should be set, and the center should jiggle slightly like gelatin.
Cool Slowly: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from water bath, take off foil, and cool on the counter for another hour. Then refrigerate for at least 6 hours (overnight is best).
Make the Crunchy Topping: Heat oven to 275°F (135°C). Lightly crush 1 ½ cups cereal in a bag—leave some big pieces. Add dry milk powder, 1 tbsp sugar, and ¼ tsp salt. Shake to mix. Pour melted butter into the bag and shake until everything is coated. Spread on a parchment-lined baking sheet. Bake 25 minutes, stirring once halfway. Let cool completely.
Finish & Serve: Just before serving, pile the crunchy topping onto the center of the chilled cheesecake. Slice with a warm knife for clean cuts.
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