Cinnamon Toast Cheesecake

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This cinnamon toast cheesecake combines the nostalgic flavor of cinnamon sugar toast with a rich, creamy cheesecake filling. The buttery cinnamon crust and smooth, spiced cheesecake make this a dessert everyone will love.

Ingredients:

For the crust:

  • 2 cups cinnamon graham cracker crumbs (or crushed cinnamon toast cereal)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

For the topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the crust: In a bowl, mix the cinnamon graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
  3. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and ground cinnamon.
  4. Pour the filling into the cooled crust and smooth the top.
  5. Bake the cheesecake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  6. Make the topping: In a small bowl, mix the sugar, cinnamon, and melted butter. Sprinkle evenly over the cooled cheesecake.
  7. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.

Tips for the Perfect Cinnamon Toast Cheesecake:

  • Use full-fat cream cheese for a creamier texture.
  • Don’t overmix the batter to avoid cracks during baking.
  • For extra crunch, use crushed cinnamon toast cereal instead of graham crackers.
  • Let the cheesecake chill overnight for the best flavor and texture.

Prep Time: 15 minutes | Baking Time: 50 minutes | Cooling/Chill Time: 5 hours | Total Time: 6 hours 5 minutes

Kcal: 420 kcal | Servings: 10 servings