Description
A rich and creamy cheesecake infused with the warm flavors of RumChata liqueur, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1/3 cup RumChata liqueur
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 8 ounces whipped cream for topping
- Cinnamon, for garnish
Instructions
- Preheat your oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
- Create the crust by combining graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter in a bowl.
- Press the mixture into the bottom and up the sides of the springform pan.
- Beat together the softened cream cheese and 3/4 cup of sugar until smooth and creamy.
- Add the eggs one at a time, ensuring each is incorporated before adding the next.
- Mix in the RumChata, vanilla extract, cornstarch, cinnamon, and kosher salt until just combined.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Place the filled springform pan in a deep roasting pan and fill with hot water halfway up the sides of the springform pan.
- Bake for about 65-70 minutes or until the top is golden brown and the center is slightly jiggly.
- Cool on a wire rack for an hour, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
For a twist, substitute RumChata with your favorite liqueur. Ensure cream cheese is softened for easy blending.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg