Indulge in the creamy decadence of Rumchata cheesecake with our irresistible recipe! Perfect for special occasions or a sweet treat any time.
If you’re a fan of creamy desserts with a hint of indulgence, then you’re in for a treat with our RumChata cheesecake recipe.
RumChata cheesecake is a decadent dessert made by incorporating Rumchata liqueur into a classic cheesecake recipe.
RumChata is a creamy and smooth liqueur made with Caribbean rum, dairy cream, cinnamon, vanilla, and other spices, giving it a rich and indulgent flavor profile.
When added to the cheesecake batter, Rumchata lends a unique and delicious twist, infusing the dessert with hints of cinnamon and vanilla.
The result is dessert heaven – a cheesecake with a subtle kick of rum flavor, perfect for indulging in on special occasions or any time you’re craving a sweet treat with a touch of indulgence.
RumChata is an excellent addition to baking recipes like Rumchata cupcakes or RumChata cheesecake pudding shots thanks to the unique, spicy sweetness.
How do you make RumChata cheesecake?
Ingredients:
For the crust –
- 2 sleeves graham crackers
- ½ c melted unsalted butter
- 3 T. sugar
- 1 T cinnamon
- For the filling –
- 16 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 3 T flour
- 2 c Greek yogurt (or sour cream)
- ½ c Rumchata
For the topping –
- 1 c heavy whipping cream
- Cinnamon, for decorating
Directions:
Preheat to an oven temperature of 325 degrees.
Line a 9 inch spring form pan on the inside and the outside with heavy-duty foil. Prepare a high-sided roasting pan about half full with water for a water bath. Set aside.
Crush the graham crackers into fine crumbs in the bowl of the food processor.
In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until the graham cracker crumbs look like wet sand.
Press the graham cracker mixture into the sides and bottom of the pan. Set aside.
In the bowl of a stand mixer, combine cream cheese and sugar. Cream until smooth. Make sure all your ingredients are at room temperature before starting the recipe, as this will help ensure a smooth and creamy cheesecake.
Be careful not to overmix the batter, as this can incorporate too much air and lead to cracks in the cheesecake.
Add in the eggs. Mix thoroughly, scraping the sides often.
Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.
Pour the filling into the prepared crust.
Place the entire pan into the water bath.
Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.
Remove from the oven and let cake cool to room temperature on a wire rack.
Cover with plastic wrap and refrigerate for at least 4 hours to set, if not overnight for best results.
When ready to serve, whip the heavy cream to stiff peaks. Transfer the cream to a piping bag fitted with a large star tip and pipe small mounds to decorate.
Sprinkle the top of the cheesecake with cinnamon or caramel sauce to garnish.
Cheesecake can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Try These Recipes:
- Instant Pot Cheesecake
- Rumchata Recipes
What is a substitute for Rumchata?
A suitable substitute for RumChata in recipes can be achieved by combining equal parts of rum with a creamy base such as condensed milk or heavy cream, and adding a splash of vanilla extract and a sprinkle of ground cinnamon to mimic the flavor profile.
Alternatively, Irish cream liqueur like Baileys or spiced rum can be used to replicate the creamy texture and rum flavor of RumChata in desserts. Adjustments may be needed to achieve the desired taste and consistency based on individual preferences and recipe requirements.
Rumchata Cheesecake Recipe
Indulge in the creamy decadence of Rumchata cheesecake with our irresistible recipe! Perfect for special occasions or a sweet treat any time.
Ingredients
- For the crust -
- 2 sleeves graham crackers
- ½ c melted unsalted butter
- 3 T. sugar
- 1 T cinnamon
- For the filling -
- 16 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 3 T flour
- 2 c Greek yogurt (or sour cream)
- ½ c Rumchata
- For the topping -
- 1 c heavy whipping cream
- Cinnamon, for decorating
Instructions
Preheat to an oven temperature of 325 degrees.
Line a 9 inch spring form pan on the inside and the outside with heavy-duty foil. Prepare a high-sided roasting pan about half full with water for a water bath. Set aside.
Crush the graham crackers into fine crumbs in the bowl of the food processor.
In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until the graham cracker crumbs look like wet sand.
Press the graham cracker mixture into the sides and bottom of the pan. Set aside.
In the bowl of a stand mixer, combine cream cheese and sugar. Cream until smooth. Make sure all your ingredients are at room temperature before starting the recipe, as this will help ensure a smooth and creamy cheesecake.
Be careful not to overmix the batter, as this can incorporate too much air and lead to cracks in the cheesecake.
Add in the eggs. Mix thoroughly, scraping the sides often.
Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.
Pour the filling into the prepared crust.
Place the entire pan into the water bath.
Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.
Remove from the oven and let cake cool to room temperature on a wire rack.
Cover with plastic wrap and refrigerate for at least 4 hours to set, if not overnight for best results.
When ready to serve, whip the heavy cream to stiff peaks. Transfer the cream to a piping bag fitted with a large star tip and pipe small mounds to decorate.
Sprinkle the top of the cheesecake with cinnamon or caramel sauce to garnish.
Cheesecake can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.