Ingredients:
- Crust
- Cooking spray
- 9 graham crackers (finely crushed)
- 6 tablespoons butter (melted)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch kosher salt
- Filling
- 4 (8 ounce) blocks cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup RumChata© liqueur
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- Pinch kosher salt
- Toppings
- Non-dairy whipped topping
- Cinnamon sugar
- Caramel sauce
Directions
Preheat oven to 325° F and grease an 8-9 inch springform pan with cooking spray.
In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata©. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
Spread non-dairy whipped topping on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more non-dairy whipped topping around the edges of cheesecake, then drizzle piped non-dairy whipped topping with caramel.