RumChata Cinnamon Toast Crunch Cheesecake with Drizzle

Prep: 30 minCook: 2 hr 15 min1 cheesecake (12 slices)medium
RumChata Cinnamon Toast Crunch Cheesecake with Drizzle

A decadent cheesecake featuring cream cheese filling infused with RumChata liqueur and warm cinnamon spices, built on a crunchy Cinnamon Toast Crunch cereal crust. The rich, creamy texture balances perfectly with the sweet cinnamon notes and subtle rum flavor. Topped with tangy sour cream and finished with a glossy cinnamon butter drizzle, this showstopper dessert brings nostalgic breakfast flavors into an elegant adult treat. Perfect for special occasions when you want to impress guests with something unexpected yet familiar.

VegetarianGluten-FreeNut-Free

Ingredients

Yield: 1 cheesecake (12 slices)
  • 4 cups Cinnamon Toast Crunch cereal
    graham crackers + cinnamon1:1 ratio + 1 tsp cinnamongluten-free option

    traditional crust flavor

  • ¼ cup unsalted butter, melted
  • 3 tablespoons sugar
  • 1 dash salt
  • 4 packages (8 oz each) cream cheese, softened
  • ¾ cup sugar
  • 3 whole eggs
  • 1 egg yolk
  • ¾ cup RumChata liqueur
    heavy cream + cinnamon + vanilla extract3:1 ratio + 1/2 tsp each spicealcohol-freeadds dairy

    removes alcohol flavor

  • ½ cup sour cream
    Greek yogurt1:1 ratiolower fat

    tangier flavor

    Full guide →
  • 2 tablespoons rum
    heavy cream + cinnamon + vanilla extract3:1 ratio + 1/2 tsp each spicealcohol-freeadds dairy

    removes alcohol flavor

    Full guide →
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups sour cream
    Greek yogurt1:1 ratiolower fat

    tangier flavor

    Full guide →
  • ¼ cup RumChata liqueur
    heavy cream + cinnamon + vanilla extract3:1 ratio + 1/2 tsp each spicealcohol-freeadds dairy

    removes alcohol flavor

  • ¼ cup sugar
  • ¼ cup unsalted butter
  • ½ cup sugar
  • 2 tablespoons water
  • 2 teaspoons ground cinnamon

Instructions

  1. 1

    Heat oven to 350°F

  2. 2

    Crush cereal to fine crumbs in food processor and pulse in remaining crust ingredients

  3. 3

    Press mixture in bottom and partway up sides of 9-inch springform pan

  4. 4

    Bake crust 10 minutes, then cool on rack and reduce oven to 325°F

  5. 5

    Wrap bottom of cooled pan with heavy-duty foil, extending up sides several inches

  6. 6

    Beat cream cheese until smooth, then beat in sugar

  7. 7

    Add eggs one at a time and egg yolk, beating well after each addition

  8. 8

    Beat in remaining filling ingredients on low speed until smooth

  9. 9

    Pour filling into foil-wrapped pan and place in high-sided roasting pan

  10. 10

    Create water bath by adding water to roasting pan around cheesecake pan

  11. 11

    Bake 1 hour 45 minutes until golden on top with slight center wiggle

  12. 12

    Turn off oven and leave cheesecake inside for 1 hour

  13. 13

    Remove to cooling rack while preparing sour cream topping

  14. 14

    Heat oven to 350°F again and beat sour cream topping ingredients until smooth

  15. 15

    Spread topping evenly over cheesecake and bake 10 minutes

  16. 16

    Cool on rack for 1 hour, remove foil, and refrigerate at least 4 hours

  17. 17

    Melt butter for drizzle and add remaining drizzle ingredients

  18. 18

    Cook over medium-high heat until sugar melts and mixture boils for 1 minute

  19. 19

    Cool drizzle 10 minutes before serving over cheesecake

Tips

Tip 1

Wrap springform pan thoroughly with foil to prevent water from leaking into the cheesecake during the water bath baking process.

Tip 2

Let cheesecake cool gradually to prevent cracking - turn off oven and leave inside for an hour before removing.

Tip 3

Use hot damp towel around pan sides before removing from springform to make release easier.

Good to Know

Storage

Refrigerate covered up to 5 days

Make Ahead

Make 1-2 days ahead for best texture and flavor development

Serve With

Serve chilled, drizzle with cinnamon sauce just before serving

Common Mistakes

Watch

Don't skip the foil wrapping to avoid water leaking into the cheesecake

Watch

Don't overbake to avoid cracking - center should still have slight wiggle

Watch

Don't rush cooling process to prevent surface cracks from forming

Substitutions

Gluten-Free Swaps

Cinnamon Toast Crunch→
graham crackers + cinnamon1:1 ratio + 1 tsp cinnamongluten-free option

traditional crust flavor

General Alternatives

RumChata liqueur→
heavy cream + cinnamon + vanilla extract3:1 ratio + 1/2 tsp each spicealcohol-freeadds dairy

removes alcohol flavor

Sour cream→
Greek yogurt1:1 ratiolower fat

tangier flavor

Full guide →
Find more substitutions →

FAQ

Can I make this without alcohol?

Replace RumChata with heavy cream mixed with cinnamon and vanilla extract. Use 3/4 cup cream with 1 teaspoon cinnamon and 1 teaspoon vanilla for the filling, and omit rum entirely.

What if my cheesecake cracks?

Small cracks are normal and will be covered by the sour cream topping. Prevent cracks by not overbaking, cooling gradually, and using a water bath for even heating.

How long will this keep?

Store covered in refrigerator up to 5 days. The flavors actually improve after the first day as they meld together.