RumChata Cheesecake
This RumChata cheesecake is a creamy dessert infused with the rich flavors of RumChata liqueur and warm spices, perfect for any celebration or cozy night in.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Use fresh, finely crushed crumbs.
- 2 tablespoons 2 tablespoons granulated sugar Enhances the crust's sweetness.
- 1/3 cup 1/3 cup unsalted butter, melted Opt for high-quality European-style butter.
For the Filling
- 4 packages 4 packages cream cheese (8 ounces each), softened Use full-fat cream cheese for the best texture.
- 3/4 cup 3/4 cup granulated sugar Adjust based on your sweetness preference.
- 4 large 4 large eggs, room temperature Ensures a smooth filling when mixed properly.
- 1/3 cup 1/3 cup RumChata liqueur The star of this recipe.
- 2 teaspoons 2 teaspoons vanilla extract Use pure vanilla extract for the best flavor.
- 3 tablespoons 3 tablespoons cornstarch Helps set the cheesecake.
- 1/2 teaspoon 1/2 teaspoon cinnamon Adds warmth to the flavors.
- 1/8 teaspoon 1/8 teaspoon kosher salt Balances the sweetness.
For Topping
- 8 ounces 8 ounces whipped cream Lightens the dessert and adds a beautiful finish.
- 1 dash Cinnamon for garnish A dash of cinnamon upon serving adds elegance.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles coarse sand. Press this mixture into the bottom and about two-thirds up the sides of a 9-inch springform pan lined with parchment paper.
- Wrap the bottom of the springform pan with aluminum foil and bake the crust for about 8-10 minutes, or until fragrant and lightly golden. Set aside to cool.
Filling
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 3 minutes on medium speed.
- Add the eggs one at a time, mixing well after each addition.
- Add RumChata, vanilla extract, cornstarch, cinnamon, and kosher salt. Mix until just combined.
- Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan and add hot water until it reaches halfway up the sides of the springform.
- Bake for 65-70 minutes, or until the edges are set and a slight jiggle remains in the center.
Cooling & Serving
- Turn off the oven and crack open the door slightly, allowing the cheesecake to cool for about an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Top with whipped cream and sprinkle with cinnamon before serving.
Notes
For best results, ensure all ingredients are at room temperature. The cheesecake can be made ahead of time and stored covered in the refrigerator.