Rumchata Cheesecake

Rumchata Cheesecake


We hate when recipes call for just a tablespoon or two of booze. This cheesecake calls for a generous pour—enough so that you can actually taste the RumChata once the cheesecake is baked.
  • Cooking spray
  • 9 graham crackers (1 sleeve), finely crushed
  • 6 tbsp. melted butter
  • ¼ c. granulated sugar
  • 2 tsp. ground cinnamon
  • Pinch kosher salt
  • 4 (8-oz.) blocks cream cheese, softened
  • ¾ c. granulated sugar
  • ¼ c. packed brown sugar
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • ⅓ c. RumChata liqueur
  • 3 tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • Pinch kosher salt
  • Cool Whip
  • Cinnamon sugar
  • Caramel sauce
  1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: 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.
  2. 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.
  3. 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.
  4. Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.

How To Make RumChata Cheesecake

RumChata + Cheesecake = dessert HEAVEN 😍Full recipe:

Julkaissut Delish Perjantaina 7. joulukuuta 2018