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RumChata Cheesecake

(Makes one 9-inch cheesecake)
This luscious, creamy RumChata Cheesecake has a lot of RumChata flavor on a graham cracker crust, topped with a layer of sweetened whipped cream, a dusting of cinnamon-sugar and a drizzle of homemade caramel sauce.

Cooking spray

1-1/4 cups graham cracker crumbs (about 10 graham crackers)
6 tablespoons melted butter
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Pinch of salt

4 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
3 whole eggs
1 egg yolk
3/4 cup RumChata liqueur
1/2 cup sour cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

1-1/2 cups sweetened whipped cream
Cinnamon sugar (1 teaspoon cinnamon mixed with 4 teaspoons of granulated sugar)
Carmel Sauce

Caramel Sauce:
1/2 cup brown sugar
1/4 cup (4 tablespoons) butter
2 tablespoons milk
1/2 teaspoon vanilla extract


To make the crust:
Preheat the oven to 350⁰ F.
Grease a 9-inch springform pan with cooking spray.
Wrap the bottom of the pan in aluminum foil, making sure that it goes up the sides a few inches.

Combine the crust ingredients in a bowl.  Press into the bottom of the prepared springform pan.  Bake for 10 minutes. Place on a cooling rack.  Reduce the oven temperature to 325⁰ F.

To make the filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth.  Beat in the granulated and brown sugar.  Add the eggs and yolk, one at a time, beating well after each addition.  Add the remaining filing ingredients.  With the mixer on low, beat the ingredients together until smooth.   Pour the mixture into the foil-wrapped pan.  Place the pan into a large roasting pan. Pour in enough hot water to come about halfway up the sides of the springform pan. 

Bake about 1 hour 15 minutes or until the cheesecake is lightly golden on top and the center only slightly jiggles.  Turn off the oven, open the oven door and allow the cheesecake to remain in the oven for 10 minutes.  Remove from the oven, remove from the water bath and place on a wire rack away from any drafts or cool air blowing on it.  (This method, without a sudden change in temperature, usually prevents the cheesecake from cracking.)  Remove the foil and allow the cheesecake to cool completely before refrigerating it.  Refrigerate for at least 5 hours or overnight.

To make the Caramel Sauce:
Combine the brown sugar, butter and milk in a small saucepan. Bring the mixture to a boil over medium-high heat.  Allow the mixture to boil for 2-3 minutes to thicken it, watching it so that it  doesn't overflow.  Remove from the heat and stir in the vanilla.  Allow to cool for about 15 minutes, or until it is thick enough to drizzle on the cake.

To Garnish:
Spread some sweetened whipped cream in a smooth layer over the top of the cheesecake.  Sprinkle with cinnamon sugar.  Use a pastry bag to pipe additional whipped cream around the edge of the cake.  Drizzle with the cooled caramel sauce. 
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Amaretto Cheesecake
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If you want "true cinnamon", this is it. Simply Organic Ground Ceylon Cinnamon is potent, “true” cinnamon. It has a more complex, and yet more delicate, flavor profile than the more common cassia cinnamon.
This pan features heavy-gauge (1.0 mm) aluminized-steel construction for fast, thorough heat distribution and even browning, as well as a durable Whitford Xylan nonstick coating (both inside and out) to ensure that a graham-cracker crust sticks to the cream-cheese filling, not to the side of the pan.
It's best to transfer your cheesecake from the springform pan to a cake board before cutting and serving.