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RumChata™ Cheesecake

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RumChata™ Cheesecake
  • Prep 30 min
  • Total 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.
By Cindy Rahe
Updated Sep 20, 2016

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A water bath will ensure a creamy cheesecake free of cracks.
  • tip 2
    The layers of foil will keep the crust from getting soggy. Make sure to use heavy-duty foil!

Nutrition

620 Calories, 43g Total Fat, 8g Protein, 49g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
390
Total Fat
43g
66%
Saturated Fat
24g
120%
Trans Fat
1 1/2g
Cholesterol
185mg
61%
Sodium
440mg
18%
Potassium
210mg
6%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
41g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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