RumChata™ Cheesecake

• Refrigerated

  • 1 Egg yolk
  • 3 Eggs, whole

• Breakfast Foods

  • 4 cups Cinnamon toast crunch cereal

• Baking & Spices

  • 2 1/2 tsp Cinnamon, ground
  • 3 Dash Salt
  • 27 tbsp Sugar

• Dairy

  • 4 packages (8 oz each cream cheese
  • 1/2 cup Butter, unsalted
  • 1 3/4 cup Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Rum
  • 1 cup Rumchata liqueur

• Liquids

  • 2 tbsp Water

Found on bettycrocker.com

Description

Ingredients

• 4 cups Cinnamon Toast Crunch™ cereal
• 1/4 cup unsalted butter, melted
• 3 tablespoons sugar
• Dash of salt
• 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
• 1 1/4 cups sour cream
• 1/4 cup RumChata™ liqueur
• 1/4 cup sugar
• 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.

Nutrition