RumChata Cheesecake
If you’re looking for a dessert that’s creamy, dreamy, and just a little bit boozy, this Rumchata Cheesecake is calling your name. With warm cinnamon spice and a hint of that signature horchata liqueur, it’s the kind of treat that turns heads at any gathering. Whether you’re making it for a dinner party or just treating yourself to something indulgent, this cheesecake is here to impress.
We first made this cheesecake for a cozy holiday get-together, and it disappeared fast. The smooth, velvety texture paired with the graham cracker cinnamon crust was such a hit, we’ve been finding excuses to make it ever since. It’s got just the right balance of sweetness and spice with a little adult kick from the Rumchata that makes it unforgettable.
If you love desserts like this one, you’ll also want to check out our RumChata Cheesecake Pudding Shots, RumChata Root Beer Float, and RumChata Hot Cocoa Bombs.
Table of contents
Why You’ll Love This Recipe
- Boozy twist: The Rumchata adds a rich, creamy cinnamon flavor that takes classic cheesecake to the next level.
- Perfect texture: Silky, smooth, and luscious, just like a cheesecake should be.
- Cinnamon-kissed crust: That buttery graham cracker base with cinnamon adds warmth and crunch.
- Showstopper dessert: It looks as good as it tastes — perfect for entertaining or a special night in.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe layers flavor from top to bottom, starting with a cozy graham cracker crust enhanced by brown sugar and cinnamon. The filling features rich cream cheese, sweetened with sugar and spiked with Rumchata, while cornstarch ensures a creamy, stable texture. Don’t skip the cinnamon and vanilla; they add extra warmth and depth to the filling. And if you’re feeling fancy, the homemade whipped cream topping is the perfect finishing touch.
Variations
- Chocolate swirl: Add melted white or dark chocolate into the batter for a fun twist.
- Spiced crust: Use Biscoff cookies instead of graham crackers for an even bolder spice flavor.
- Mini cheesecakes: Pour the batter into cupcake liners in a muffin tin for single-serving treats.
- Non-alcoholic version: Substitute Rumchata with cinnamon-spiced milk or horchata for a family-friendly option.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare the crust and press it into the bottom of a springform pan.
- Mix the cream cheese and sugar, then beat in eggs one at a time.
- Add Rumchata, vanilla, cinnamon, salt, and cornstarch, mixing until smooth.
- Pour filling over crust, wrap pan in foil, and place in a water bath.
- Bake until center is set, then cool completely and chill for at least 4 hours. While the cheesecake is cooling make the topping.
- Pip the whipped cream on top of the cheesecake and sprinkle with cinnamon if desired.
Expert Tips
- Make sure your cream cheese is fully softened to avoid lumps in the batter.
- Don’t skip the water bath; it prevents cracking and keeps the cheesecake silky.
- Chill overnight if you can; the texture and flavor improve with time.
- Use a sharp knife dipped in hot water for clean slices.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It’s actually best made a day ahead to allow plenty of chill time.
Rumchata is a cream liqueur made with rum, cream, cinnamon, and vanilla. You’ll find it at most liquor stores.
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
RumChata Cheesecake
Equipment
- 9″ Springform Pan
- Food processor or rolling pin
- Electric mixer
- mixing bowls
- Measuring cups/spoons
- Aluminum foil
- Large roasting pan (for water bath)
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup melted butter
- 1 teaspoon cinnamon
Cheesecake
- 32 ounces cream cheese softened
- ¾ cup sugar
- 4 eggs
- ½ cup Rumchata
- 2 teaspoons vanilla
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoons salt
Optional topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 325 degrees.
- In a food processor, place the graham crackers, sugar and cinnamon.
- Pulse until you get fine crumbs.
- Pour in the melted butter and pulse to combine.
- Press the mixture into the bottom of a 9” springform pan. Set it aside.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add in the eggs, one at a time and beat thoroughly to combine each egg before adding the next.
- Add in the Rumchata, vanilla, cornstarch, cinnamon and salt and beat until the filling is smooth and creamy, lump free!
- Pour over the crust and smooth into an even layer.
- Wrap the base of the springform pan in 2 layers of foil, or use a pan protector to prevent water from getting into the cheesecake during baking.
- Place the cheesecake into a larger pan and pour water around the base of the cheesecake to create a water bath.
- Place the pans into the oven and bake for 65-70 minutes, until the cheesecake is set in the middle.
- Remove and let cool to room temperature before placing into the refrigerator to chill for at least 4 hours, or overnight.
- To make the whipped cream, place the heavy cream and powdered sugar into a medium sized bowl and beat until stiff peaks form.
- Place the whipped cream into a piping bag with tip of choice and pipe swirls as desired on top of the cheesecake.
- Dust with extra cinnamon.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
