RUMCHATA™ CHEESECAKE RECIPE - BETTYCROCKER.COM
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
Total Time 7 hours 10 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 49 g, CholesterolContent 185 mg, FatContent 0 , FiberContent 1 g, ProteinContent 8 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 41 g, TransFatContent 1 1/2 g
RUMCHATA CHEESECAKE RECIPE: HOW TO MAKE IT
I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.
Nutrition Facts : Calories 657 calories, FatContent 47g fat (28g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 47g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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