First, start by adding the white granulated sugar and corn starch to a mixing bowl and whisking together to remove any lumps.
Next, add the cream cheese to the mixing bowl and mix in a stand mixer or using a hand mixer. Mix until well incorporated and creamy.
Add one egg at a time while continuing to mix.
Add in the RumChata and mix on low speed until well incorporated into the cheesecake filling.
Remove the cheesecake crust from the freezer and pour the filling into the crust.
Next, add 1 1/2 cups of water to the Instant Pot then place the trivet inside. Cover the cheesecake with aluminum foil and place it inside the instant pot on top of the trivet and close the lid. Cook on high pressure for 40 minutes.
Allow the pot to natural release for 10 minutes once it’s finished cooking. This means, don’t open the lid or touch anything.
After the 10 minutes are up, do a quick release for the rest of the pressure. Open the lid and slowly remove the cheesecake from inside the instant pot.
Let the cheesecake come to room temperature which should take about 20 minutes. Then transfer it to the refrigerator and let it chill for 4 hours or overnight.
Next, remove it from the refrigerator and top it off with cinnamon sugar. See the instructions below for making the cinnamon sugar.