Cinnamon Toast Crunch Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. For easier release, wrap the outside base and sides of the pan with a double layer of heavy-duty aluminum foil (this helps if using a water bath).

Make cereal crumbs

Place 2 1/2 cups Cinnamon Toast Crunch into a food processor and pulse until fine crumbs (you want sandy texture). If you don't have a processor, place cereal in a resealable bag and crush with a rolling pin.

Combine crust ingredients

In a medium bowl, combine the cereal crumbs, 2 tbsp granulated sugar, 1 tsp ground cinnamon, and 1 tsp salt. Pour in 6 tbsp melted butter and stir until evenly moistened and mixture holds together when squeezed.

Press and bake crust

Press the crumb mixture evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared 9-inch springform pan using the bottom of a measuring cup or a flat glass. Bake crust for 10 minutes until set and fragrant. Remove from oven and set aside while you prepare filling. Reduce oven temperature to 325°F (163°C).

Bring ingredients to room temperature

Ensure all filling ingredients (cream cheese, sour cream, yogurt, eggs, yolks) are at room temperature — this prevents lumps and overmixing. If in a hurry, microwave cream cheese blocks on low power in 10–15 second bursts until slightly softened but not melted.

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 40 oz cream cheese on medium-low speed until smooth and creamy (about 2–3 minutes). Gradually add 1 3/4 cups granulated sugar and continue beating on medium speed until blended and silky, about 1–2 minutes. Scrape down the bowl frequently.

Incorporate sour cream/yogurt and flour

Beat in 1 cup sour cream and 1/2 cup Greek yogurt (or extra sour cream) on low speed until combined. Add 2 tbsp flour, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1 tsp lemon zest (if using) and mix briefly to incorporate.

Add eggs and yolks

With the mixer on low speed, add 4 whole eggs one at a time, mixing just until each is incorporated. Add 2 egg yolks one at a time. Avoid high speed or overmixing — stop as soon as the mixture looks smooth and homogeneous. Overbeating incorporates air which can cause cracks.

Add vanilla

Stir in 2 tsp pure vanilla extract on low speed until evenly distributed. Give a final gentle scrape and fold with a spatula to ensure there are no streaks of cream cheese.

Strain for extra silkiness (optional)

For the smoothest New York-style texture, pass the batter through a fine-mesh sieve into a large bowl, using a rubber spatula to push it through; this removes any remaining lumps.

Pour into crust

Pour the filling into the pre-baked Cinnamon Toast Crunch crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare water bath (recommended for NY-style)

Place the filled springform pan inside a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. The foil wrap around the springform prevents leaks. The water bath helps prevent cracks and promotes even baking.

Bake low and slow

Bake at 325°F (163°C) for 60–75 minutes. The cheesecake is done when the edges are set and the center still has a slight wobble (about 1–2 inches). Avoid overbaking.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent rapid temperature change (which causes cracks). After an hour, remove cheesecake from the water bath and remove the foil. Place on a wire rack to cool to room temperature for another hour.

Chill

Once at room temperature, cover the cheesecake loosely with plastic wrap (avoid touching the surface) and refrigerate at least 8 hours or overnight for best texture and flavor.

Prepare optional sour cream topping

If using the sour cream topping, mix 1/2 cup sour cream with 1 tbsp powdered sugar and 1/4 tsp ground cinnamon until smooth. Spread evenly over chilled cheesecake and refrigerate 15–30 minutes to set before garnishing.

Toast garnish (optional)

If you prefer toasted Cinnamon Toast Crunch garnish, lightly toss 1 cup cereal with 1 tsp melted butter and spread in a single layer on a baking sheet. Toast in a 350°F (175°C) oven for 4–6 minutes, watching carefully so it doesn't burn. Let cool completely.

Garnish and serve

Sprinkle the cooled crushed or toasted cereal around the outer edge of the cheesecake or scatter lightly across the top. For cleaner slices, run a thin knife under hot water, wipe dry, and slice. Clean the knife between cuts. Serve chilled.