Go Back

Instant Pot Cinnamon Toast Crunch Cheesecake

This Instant Pot Cinnamon Toast Crunch Cheesecake is a creamy cheesecake packed with cinnamon toast crunch cereal flavor all baked on a cinnamon toast crunch buttery crust! 
4 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Set Time 6 hrs
Total Time 7 hrs 10 mins
Course Breakfast
Cuisine American
Servings 8 Servings


  • Pressure Cooker
  • 7" springform pan
  • Food Processor



  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons butter melted

Cheesecake filling:

  • 24 oz. cream cheese room temperature
  • ½ cup granulated sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract
  • ¼ cup cinnamon toast crunch cereal
  • ¼ cup heavy whipping cream
  • 2 large eggs
  • whipped cream and cinnamon toast crunch cereal for topping optional



  • Preheat your oven to 350 degrees/F. or skip this step if you want a bake free method.
  • Add cinnamon toast crunch cereal to a food processor until you get about 1 ¼ cups of crumbs. Add in melted butter and pulse until combined.
  • Pour into the bottom of a greased 7.5″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
  • Freeze the crust until ready to use if you are using the bake free option.


  • Add the heavy whipping cream and ¼ cup cinnamon toast crunch cereal in a small bowl and mix together unit there cereal is coated. Set aside.
  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour half the cheesecake batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Crumble the remaining cereal over top of the cheesecake layer.
  • Spoon the remaining cheesecake mixture over the top of the cereal and smooth.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet.
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and remove the aluminum foil. Allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
  • Once the cheesecake is set, top with whipped cream and additional crumbled cereal.
  • Serve immediately or refrigerate until ready to serve.
  • Place any leftovers in an airtight container in the refrigerator for up to three days.


Please note that if you use a different size springform pan than listed above that the amount of batter needed and the cook time will be different! If you use a larger around pan, reduce the cook time. If you use a smaller pan you will have left over batter. 
Keyword Cheesecake recipes, cinnmaon toast crunch, Instant Pot Cheesecakes