RumChata Cheesecake

This Rumchata Cheesecake is a rich, creamy dessert infused with cinnamon and a splash of liqueur for a boozy twist on a classic.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Chill Time 4

Total Time 5 20

Servings Slices

Calories 701kcal

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.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.