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RumChata Cheesecake

Indulge in a creamy, light, and fluffy RumChata Cheesecake that captures the essence of nostalgia with its rich flavors and spiced crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 and 1/2 cups graham cracker crumbs Use finely crushed, high-quality graham crackers.
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1/3 cup 1/3 cup unsalted butter, melted Ensure it’s unsalted for balance.
For the filling
  • 32 ounces 32 ounces cream cheese, softened Plan ahead and let it sit out for about an hour.
  • 3/4 cup 3/4 cup granulated sugar
  • 4 large 4 large eggs, room temperature Incorporate one at a time.
  • 1/3 cup 1/3 cup RumChata liqueur The key ingredient that gives flavor.
  • 2 teaspoons 2 teaspoons vanilla extract A key flavor enhancer.
  • 3 tablespoons 3 tablespoons cornstarch Acts as a stabilizer for the filling.
  • 1/2 teaspoon 1/2 teaspoon cinnamon Pairs beautifully with RumChata.
  • 1/8 teaspoon 1/8 teaspoon kosher salt Enhances all flavors.
  • 8 ounces 8 ounces whipped cream, for topping Optional, but recommended.
  • Cinnamon, for garnish To sprinkle on top.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Line a 9-inch springform pan with parchment paper.
  3. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the texture resembles coarse sand and press into the bottom and about two-thirds of the way up the sides of the springform pan.
Filling
  1. In another bowl, beat softened cream cheese with granulated sugar on medium speed until smooth, about 2 minutes.
  2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Mix in RumChata liqueur, vanilla extract, cornstarch, cinnamon, and kosher salt until well combined, about 1-2 minutes.
  4. Pour the filling onto the prepared crust and place the springform pan in a deep roasting pan filled halfway with hot water.
  5. Bake for 65-70 minutes until the top is golden and the edges are slightly set but the center still has a gentle jiggle.
Cooling and Chilling
  1. Turn off the oven and let the cheesecake cool inside for about an hour.
  2. Refrigerate for at least 4 hours or overnight.
Finishing Touch
  1. Before serving, top with whipped cream and dust with cinnamon.

Notes

To prevent cracks, avoid overbaking. Store leftovers in an airtight container for up to a week or freeze for three months.