RUMCHATA™ CHEESECAKE
This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.
Provided by Cindy Rahe
Categories Dessert
Time 7h10m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 185 mg, Fiber 1 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 41 g, TransFat 1 1/2 g
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Parvaz Hosain
[email protected]I'm not a huge fan of cheesecake, but this RumChata Cheesecake was amazing! I'll definitely be making it again.
Natasha Fogarty
[email protected]This cheesecake was a lot of work to make, but it was worth it! It was absolutely delicious.
BEN 10
[email protected]I'm not sure what went wrong, but my cheesecake turned out really runny. I think I might have used too much cream cheese.
Abdurrahman Alqurashi
[email protected]This cheesecake was a bit too dense for my taste. I think I'll try using a different recipe next time.
Emma Bumblebee
[email protected]The cheesecake was good, but I found the RumChata flavor to be a bit too strong. I think I'll try using less RumChata next time.
Nakia Thompson
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overbaked it a bit.
Ezeakor Emmanuella
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
Roahan Rk
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for any occasion.
Hridoy Bonik
[email protected]This cheesecake is a must-try for any RumChata lover! It's rich, creamy, and has the perfect amount of rum flavor.
Emily Gomez
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of RumChata. But I'm so glad I did! The cheesecake was delicious and the RumChata flavor was just right.
Michelle Espinoza
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Hasan Prince
[email protected]This cheesecake was easy to make and turned out perfect! I used a store-bought graham cracker crust to save time, and it worked great.
Nii Brown (GoD MoNeY)
[email protected]I'm not a big fan of RumChata, but I loved this cheesecake! The cheesecake itself was creamy and delicious, and the RumChata flavor was subtle and not overpowering.
Wajad Ali
[email protected]This is the best cheesecake I've ever had! The RumChata gives it a delicious and boozy flavor that is perfect for any occasion.
Naveed Iqbal
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I'll definitely be making this again.
Simphiwe Ngcosi
[email protected]This RumChata Cheesecake was an absolute delight! The flavors of RumChata and cheesecake complemented each other perfectly, creating a rich and creamy dessert that was impossible to resist. I highly recommend this recipe to anyone looking for a speci