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RumChata Cheesecake

This indulgent RumChata cheesecake features a creamy filling with cinnamon notes, sitting atop a crunchy graham cracker crust, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Use a quality brand for the best taste.
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted Make sure it’s room temperature.
For the Filling
  • 4 packages (8 ounces each) cream cheese, softened Philadelphia is recommended for optimal creaminess.
  • 3/4 cup granulated sugar
  • 4 large eggs Room temperature for better mixing.
  • 1/3 cup RumChata liqueur Store alternatives can be used.
  • 2 teaspoons vanilla extract Pure vanilla extract is the best choice.
  • 3 tablespoons cornstarch This helps with the texture.
  • 1/2 teaspoon cinnamon Freshly grated is ideal.
  • 1/8 teaspoon kosher salt
For the Topping
  • 8 ounces whipped cream Store-bought or homemade.
  • Cinnamon For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the pan.
  3. Wrap the bottom of the springform pan in aluminum foil.
  4. In a large mixing bowl, beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well in between.
  6. Gradually pour in RumChata, vanilla, cornstarch, cinnamon, and salt. Mix until just combined.
  7. Pour the filling over the crust and place the pan in a deep roasting pan filled with hot water halfway up the sides.
  8. Bake for 65-70 minutes until golden and slightly jiggly in the middle.
  9. Cool on a wire rack for about an hour, then refrigerate for at least 4 hours.
  10. Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 2 months for longer storage. Room temperature ingredients are best for a smooth batter.