RumChata Cheesecake Recipe: A Creamy and Spiced Dessert
RumChata cheesecakes combine the creamy richness of traditional cheesecake with the spiced flavors of RumChata liqueur.
Infused with cinnamon and vanilla, this dessert is smooth, velvety, and unique. Whether for holidays, parties, or a special treat, this dessert is a crowd-pleaser.
The addition of RumChata brings a warm, comforting flavor that complements the cheesecake’s richness.
Check out these cheesecake recipes for additional inspiration.
RumChata is great in baking because its creamy texture and warm cinnamon-vanilla flavor enhance desserts, adding depth and richness to cakes, cheesecakes, frostings, and more.
Making this RumChata cheesecake recipe is pretty easy and totally worth it. First, gather your ingredients and supplies: graham crackers, butter, sugar, cinnamon, cream cheese, sugar, eggs, flour, Greek yogurt (or sour cream), RumChata, heavy whipping cream, and cinnamon for topping.
Start by preheating your oven to 325°F and prepping your pan—line it with heavy-duty foil to keep everything secure. Then, crush your graham crackers and mix with melted butter, sugar, and cinnamon until it feels like wet sand. Press this mixture into the bottom and sides of your springform pan.
For the filling, cream together softened cream cheese and sugar in a stand mixer, then add eggs one at a time.
Mix in the RumChata, flour, and Greek yogurt until smooth (don’t overmix to prevent cracks). Pour the filling into the prepared crust and place the whole pan in a water bath—this helps keep the cheesecake moist while baking.
Bake for about 50-60 minutes until the edges are set and the center jiggles slightly.
Let it cool, cover, and chill in the fridge for at least 4 hours or overnight for the best results. Once ready, whip the heavy cream and pipe decorative mounds on top. Add a sprinkle of cinnamon or drizzle some caramel sauce for an extra touch.
Tips: Make sure all your ingredients are at room temperature, especially the cream cheese, for a smoother batter. Be careful not to overmix the filling—this helps avoid cracks! The water bath is key for keeping the cheesecake soft and creamy.
Yes, it can be made a day or two in advance. Allow it to chill in the refrigerator for at least six hours, preferably overnight, before serving.
Yes! Liqueurs like RumChata or Baileys enhance the flavor, adding a rich touch to the dessert. Just be sure to balance it with the other ingredients, as the alcohol will bake out but the flavor will remain.
You can try a combination of rum and a cream liqueur like Baileys Irish Cream or even make your own by mixing rum with heavy cream and a bit of cinnamon and vanilla extract. Another option is using horchata (a cinnamon rice milk beverage) with a splash of rum for a similar flavor profile.
Wilton Springform Cake Pan, 9-Inch
Simply Organic Ceylon Ground Cinnamon, 2.08 Ounce, Non-GMO Organic Cinnamon PowderBaking eBook Bundle
Check out these recipes like RumChata cupcakes for more delicious, spiced treats that are sure to impress!
Rumchata Cheesecake Recipe
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.
- 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.