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.

RumChata Cheesecake

  1. 4 cups Cinnamon Toast Crunch™ cereal
  2. 1/4 cup unsalted butter, melted
  3. 3 tablespoons sugar
  4. Dash of salt

  1. 4 packages (8 oz each) cream cheese, softened
  2. 3/4 cup sugar
  3. 3 whole eggs
  4. 1 egg yolk
  5. 3/4 cup RumChata™ liqueur
  6. 1/2 cup sour cream
  7. 2 tablespoons rum
  8. 1/2 teaspoon ground cinnamon
  9. Dash of salt

Sour Cream Topping:
  1. 1 1/4 cups sour cream
  2. 1/4 cup RumChata™ liqueur
  3. 1/4 cup sugar

Cinnamon Drizzle:
  1. 1/4 cup unsalted butter
  2. 1/2 cup sugar
  3. 2 tablespoons water
  4. 2 teaspoons ground cinnamon
  5. Dash of salt

  • 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.