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RumChata™ Cheesecake

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RumChata™ Cheesecake
  • Prep Time 30 min
  • Total Time 7 hr 10 min
  • Servings 12
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This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.

Ingredients

Crust:

4
cups Cinnamon Toast Crunch™ cereal
1/4
cup unsalted butter, melted
3
tablespoons sugar
Dash of salt

Filling:

4
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
whole eggs
1
egg yolk
3/4
cup RumChata™ liqueur
1/2
cup sour cream
2
tablespoons rum
1/2
teaspoon ground cinnamon
Dash of salt

Sour Cream Topping:

1 1/4
cups sour cream
1/4
cup RumChata™ liqueur
1/4
cup sugar

Cinnamon Drizzle:

1/4
cup unsalted butter
1/2
cup sugar
2
tablespoons water
2
teaspoons ground cinnamon
Dash of salt

Directions

  • 1 Heat oven to 350°F.
  • 2 In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
  • 3 When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
  • 4 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
  • 5 Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
  • 6 Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
  • 7 Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.
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Tips  

A water bath will ensure a creamy cheesecake free of cracks.

The layers of foil will keep the crust from getting soggy. Make sure to use heavy-duty foil!

Nutrition Information 
No nutrition information available for this recipe
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