For starters, sorry it has taken me so long to get back into posting! I FINALLY got my internet hooked back up and I am (hopefully) back!
Now, this is a recipe I wanted to try the moment I first discovered it, I mean cheesecake and RumChata – where can you go wrong?? However, I started with RumChata Cupcakes (which were amazing and you can try as well)! I made the cheesecake when I was home with my family and it turned out wonderfully. It was the first cheesecake I have ever made that did not crack in the oven and it tasted wonderfully with all fruit toppings! 😀
Following is the recipe from rumchata.com, I followed it exactly, with pictures!.
Preheat oven to 350 degrees Fahrenheit. Grease 9″ spring form pan. In a medium bowl, mix graham cracker 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. Pour filling over prepared crust. Bake for 1 hour.
Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving. Top with dollops of glazed strawberries or cherry pie filling to finish, if desired.