Rumchata Cheesecake

We hate when recipes call for just a tablespoon or two of booze. This cheesecake calls for a generous pour—enough so that you can actually taste the RumChata once the cheesecake is baked. 

Rumchata Cheesecake

  1. Cooking spray
  2. 9 graham crackers (1 sleeve), finely crushed
  3. 6 tbsp. melted butter
  4. 1/4 c. granulated sugar
  5. 2 tsp. ground cinnamon
  6. Pinch kosher salt

  1. 4 (8-oz.) blocks cream cheese, softened
  2. 3/4 c. granulated sugar
  3. 1/4 c. packed brown sugar
  4. 4 large eggs
  5. 1 tsp. pure vanilla extract
  6. 1/3 c. RumChata liqueur
  7. 3 tbsp. cornstarch
  8. 1/2 tsp. ground cinnamon
  9. Pinch kosher salt

  1. Cool Whip
  2. Cinnamon sugar
  3. Caramel sauce

  • Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.
  • In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.