#recipe >> RumChata Cheesecake
#recipe >> RumChata Cheesecake
RumChata Cheesecake
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Prep Time30 min Total Time7 hr 10 min
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
Instructions
warmness oven to 350°F.
In food processor, weigh down cereal to great crumbs. Pulse in closing Crust elements. Press in backside (and part manner up side if you need) of 9-inch springform pan. Bake 10 mins. place on cooling rack. lessen oven temperature to 325° F.
when crust is cool, wrap backside of pan with heavy-obligation foil, ensuring it goes up the perimeters a few inches. Wrap pan one or two extra instances with foil.
In huge bowl, beat cream cheese with electric mixer on medium velocity until clean. Beat in three/4 cup sugar, accompanied via eggs, one at a time, and egg yolk, beating well and scraping bowl after every addition. With mixer on low, beat in final Filling components till clean. Scrape mixture into foil-wrapped pan; location pan in high-sided roasting pan. location in oven; create a water bathtub through carefully pouring a few cups of water into roasting pan--sufficient to go up sides of cheesecake pan a bit, but now not as excessive as the foil.
Bake about 1 hour forty five minutes or until cheesecake is golden on top with a bit wiggle in center. flip off oven; go away cheesecake in oven 1 hour. Cheesecake will fall slightly (but need to nevertheless have a flat pinnacle). put off from oven; place on rack at the same time as you're making bitter Cream Topping.
warmth oven to 350° F again. In small bowl, beat sour Cream Topping ingredients till clean. unfold lightly over pinnacle of cheesecake; place in heated oven 10 minutes. remove from oven, again on rack to cool 1 hour. eliminate foil from pan; refrigerate cheesecake at the least 4 hours before serving. To eliminate cheesecake from springform pan, wrap facets of pan with towel dampened with hot water till towel is cool. Loosen aspect of springform.
earlier than serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/four cup butter. upload last Cinnamon Drizzle components. cook over medium-high heat until sugar melts and combination comes to a boil. Boil approximately 1 minute. get rid of from heat; cool 10 mins earlier than drizzling over cheesecake.
* A water bath will ensure a creamy cheesecake free of cracks.
* The layers of foil will keep the crust from getting soggy. Make sure to use heavy-duty foil!
Original recipe here -->
https://www.christmaskitchen.org/rumchata-cheesecake/
