Rumchata Cheesecake
If you love RumChata, this boozy cinnamon cheesecake is for you. With a quick and easy graham cracker crust, perfect cream cheese filling, and cinnamon-sugar and whipped cream topping, it's a decadent dessert everyone will love.
Ingredients
- Cooking spray
- 9 graham crackers (1 sleeve), finely crushed
- 6 tbsp. melted butter
- 1/4 c. granulated sugar
- 2 tsp. ground cinnamon
- Pinch kosher salt
- 4 (8-oz.) blocks cream cheese, softened
- 3/4 c. granulated sugar
- 1/4 c. packed brown sugar
- 4 large eggs
- 1 tsp. pure vanilla extract
- 1/3 c. RumChata liqueur
- 3 tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- Pinch kosher salt
- Cool Whip
- Cinnamon sugar
- Caramel sauce
Directions
- 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.