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Cinnamon Toast Crunch Cheesecake Squares

These Cinnamon Toast Crunch Cheesecake Squares are a nostalgic, creamy dessert with a cinnamon-spiced filling and crunchy cereal for irresistible texture.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: Cheesecake, Cinnamon, Crunchy, Easy, Quick
Servings: 9 servings

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted

Cheesecake Filling

  • 2 cups cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 cup Cinnamon Toast Crunch cereal crushed

Topping

  • Whipped cream for topping, optional
  • Extra Cinnamon Toast Crunch cereal for garnish

Instructions

Prepare the crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of your greased 8x8-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

Make the cheesecake filling

  • In a large bowl, beat the softened cream cheese and 1 cup sugar together with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and ground cinnamon. Mix until everything is fully combined and smooth, scraping down the sides as needed.

Add the cereal crunch

  • Gently fold in the crushed Cinnamon Toast Crunch cereal using a spatula. Be careful not to overmix—just enough to evenly distribute the cereal throughout the cheesecake batter.

Bake the cheesecake

  • Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.

Cool and chill

  • Remove the pan from the oven and let the cheesecake cool completely at room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to fully set.

Serve and garnish

  • Once chilled and firm, slice the cheesecake into squares. Top each square with a dollop of whipped cream and sprinkle extra Cinnamon Toast Crunch cereal on top for a fun, crunchy garnish. Serve chilled and enjoy!

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spatula
  • Food processor or rolling pin

Notes

  • Make sure cream cheese is softened to room temperature for a smooth filling.
  • These squares can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
  • Substitute graham cracker crumbs with digestive biscuits or vanilla wafers for a different crust flavor.