Cheesecake With Rum

Ingredients

Crust:

-4cups Cinnamon Toast Crunch™ cereal 

-1/4cup 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

 

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.