Cinnamon Toast Crunch Cheesecake | Recipeish | Gustus Vitae

Yield: 1 Cheesecake.
Time Estimate: 7 1/2 Hours, including 6 1/2 unattended.
Storage Notes: May be kept covered & refrigerated for up to 3 days.
Difficulty: Medium.


We've had a couple Bdays recently and have been feeling nostalgic, so in lieu of traditional angel food cake, we decided to try repurposing a childhood favorite. Here you have it: Cinnamon Toast Crunch® Cheesecake. We couldn't be happier with how it turned out - we 10/10 recommend making this for your inner kiddo.

It does take a bit of time, but mostly it's just for firming up in the fridge, and we pinkly swear this is a cheesecake that's worth the wait. 


  • 2 Boxes (about 10 Cups) Cinnamon Toast Crunch® cereal
  • 1 Cup whole milk
  • 1/4 Cup distilled water
  • 3 Packs/24oz cream cheese
  • 1/2 Cup sour cream
  • 1 1/2 Sticks unsalted butter
  • 2 1/2 Tins Ice Cream Cake Cane Sugar
  • 1 Tsp California Sea Salt
  • 3/4 Cup brown sugar
  • 1 1/2 Tsp unflavored powdered gelatin
  • 1 Tbs lemon juice
          • Preheat oven to 350F.
          • Pulse 1 1/2 boxes of Cinnamon Toast Crunch® in a food processor until well crumbled but not mushy. Melt half of the butter, and stir together with cereal and half of the brown sugar in a large bowl.
          • Remove cream cheese and sour cream from the fridge, and allow them to come up to room temperate.
          • Using a spring form pan, pour in mixture and make a crust, pushing up the edges to around 2" around the sides.
          • Bake for for 15 minutes, then pop directly into the fridge to cool for at least 20 minutes.
          • While you're pre-baking your crust and waiting for it to cool, stand the remaining 1/2 box of cereal in milk. Strain, discarding cereal and reserving milk.
          • In a small microwave safe bowl, whisk gelatin into distilled water, and rest, allowing it to incorporate.
          • In a medium bowl, whisk together 1 tin Ice Cream Cake Cane Sugar, remaining brown sugar, and California Sea Salt. Melt remaining butter, pour in, and stir to fully incorporate. Reserve.
          • In a large bowl, add lemon juice, sour cream, cream cheese, and 1 1/2 tins Ice Cream Cake Cane Sugar. Use a hand mixer to completely combine, then pour in mix. Mix again.
          • Pop reserved gelatin into the microwave for 30 seconds, remove and briefly whisk, then pour into the batter mixture, adding both the reserved sugar/butter mixture and cereal milk as you do.
          • Again using a hand mixer, beat until smooth - around 2 minutes, scraping down the sides as needed.
          • Remove crust from fridge, and pour in the entirety of the batter, running the spoon over as you do so the surface is even and smooth.
          • Cover with saran and pop in the fridge overnight, or for at least 6 hours.
          • Serve with a final sprinkle of Ice Cream Cake Cane Sugar and a couple squares of Cinnamon Toast Crunch®, and devour.