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.
Author:
Recipe type: Dessert
Ingredients
  • FOR THE CRUST
  • Cooking spray
  • 9 graham crackers (1 sleeve), finely crushed
  • 6 tbsp. melted butter
  • ¼ c. granulated sugar
  • 2 tsp. ground cinnamon
  • Pinch kosher salt
  • FOR THE FILLING
  • 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
  • FOR THE TOPPING
  • Cool Whip
  • Cinnamon sugar
  • Caramel sauce
Instructions
  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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/12/09/rumchata-cheesecake/