Cinnamon Toast Crunch Cheesecake

Cinnamon Toast Crunch Cheesecake

Indulge in the ultimate dessert experience with this Cinnamon Toast Crunch Cheesecake Cake. Combining the nostalgic flavors of a childhood favorite cereal with the creamy richness of cheesecake, this recipe is a dream come true for dessert lovers. Perfect for special occasions or as a weekend treat, this dessert is sure to impress.


For the Cheesecake Layer:

  • 2 cups of crushed Cinnamon Toast Crunch cereal
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For the Cake Layer:

  • 1 box of vanilla or white cake mix (and ingredients called for on the box)
  • 1 cup crushed Cinnamon Toast Crunch cereal

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup finely ground Cinnamon Toast Crunch cereal

For Garnish:

  • Whole and crushed Cinnamon Toast Crunch cereal


Preparing the Cheesecake Layer:

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. Make the crust: In a bowl, mix the crushed cereal with melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside.
  3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Pour the filling over the crust in the springform pan.
  4. Bake the cheesecake: Bake for 45-55 minutes or until the center is set. Turn off the oven and leave the door closed for 10 minutes. Crack the oven door and leave the cheesecake in the oven for another 20 minutes. Remove, cool completely, then refrigerate for at least 4 hours.

Preparing the Cake Layer:

  1. Prepare the cake mix according to the package instructions, adding 1 cup of crushed Cinnamon Toast Crunch cereal into the batter.
  2. Bake as directed in two 9-inch round cake pans. Allow to cool completely.

Making the Frosting:

  1. Beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth. Stir in the ground cereal.

Assembling the Cake:

  1. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
  2. Add the cheesecake layer, then top with the second cake layer.
  3. Frost the entire cake with the remaining frosting.
  4. Garnish with whole and crushed Cinnamon Toast Crunch cereal.

This Cinnamon Toast Crunch Cheesecake Cake is a showstopper dessert that combines the best of both worlds: the comforting taste of cinnamon cereal and the decadent texture of cheesecake. Whether for a birthday, holiday, or just because, this cake is sure to delight everyone who tries it. Enjoy the process and the delicious outcome!

Can I Make This Recipe Gluten-Free?

Adapting the Recipe for Gluten Sensitivities: Yes, you can make a gluten-free version of this Cinnamon Toast Crunch Cheesecake Cake. Substitute the regular Cinnamon Toast Crunch cereal with a gluten-free cinnamon cereal available in the market. For the cake layer, use a gluten-free vanilla cake mix. Ensure that all other ingredients, including cream cheese and sour cream, are gluten-free. Gluten-free baking requires precise measurements and careful selection of ingredients to ensure the texture and taste are as close to the original as possible.

How Can I Store the Leftover Cheesecake Cake?

Proper Storage for Freshness: Leftover Cinnamon Toast Crunch Cheesecake Cake should be stored in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. Properly stored, it can last in the fridge for up to 5 days. For longer storage, you can freeze the cake. Wrap individual slices or the entire cake in plastic wrap and then aluminum foil. Frozen, it can last for up to a month. Thaw overnight in the refrigerator before serving.

Can I Prepare This Cake in Advance?

Making the Cake Ahead of Time: Yes, this cake is an excellent make-ahead dessert. You can prepare the cheesecake layer up to two days in advance. Keep it refrigerated until you’re ready to assemble the cake. The cake layers can also be baked ahead of time and stored at room temperature for up to two days or in the refrigerator for up to five days. Assemble the cake on the day you plan to serve it for the best presentation and freshness.

Are There Any Variations to This Recipe I Can Try?

Exploring Recipe Variations: Absolutely! This recipe is quite versatile. For a different flavor profile, you can try using other cereal varieties. Chocolate-flavored cereals, for instance, can give a delightful twist to the cake. You can also experiment with the frosting by adding cinnamon or nutmeg for an extra spice kick. If you’re feeling adventurous, try adding a layer of caramel or fruit compote between the cake and cheesecake layers for added flavor and texture.

What’s the Best Way to Serve This Cheesecake Cake?

Serving Suggestions for Maximum Enjoyment: This Cinnamon Toast Crunch Cheesecake Cake is best served chilled. Before serving, let it sit at room temperature for about 10-15 minutes for easier slicing. Pair it with a cup of coffee or tea to balance the sweetness, or serve it with a scoop of vanilla ice cream for an indulgent dessert experience. The cake’s rich flavors and textures make it a perfect dessert for special occasions or as a weekend treat.

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