Servings: 120 servings
This creamy, dreamy RumChata cheesecake with a Cinnamon Toast Crunch cereal crust and a gooey ooey cinnamon drizzle is a guaranteed party showstopper.
- 3 cups cinnamon toast cereal crushed to crumbs
- 3 tablespoons butter, melted
- 32 ounces cream cheese, softened
- 1 1/2 cups sugar
- 3/4 cups RumChata
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Preheat oven to 350°F. Grease 9" spring form pan. In a medium bowl, mix cereal crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pre bake your crust for 10 minutes. Remove from oven and allow 10 minutes of cooling time. Pour filling over prepared crust. Wrap your pan in heavy duty aluminum foil and place into a large baking pan with 2 inches of warm water. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 2 to 3 hours to prevent cracking. Chill in the refrigerator until serving. Sprinkle with cinnamon or any topping you like.