Go Back Email Link

RumChata Cheesecake

Indulge in the deliciousness of this RumChata Cheesecake, a trendy and flavorful dessert that will be a hit at any gathering. You can enhance its appeal by decorating it with toasted coconut or drizzling caramel before serving.
Deel op Facebook Print Recipe

Ingredients

Cooking Time: 2 hours 15 minutes / Serving Size: 12

  • Optional ground cinnamon as needed
  • 2 cups thawed whipped topping frozen
  • 4 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • ¾ cup RumChata liqueur
  • ¾ cup vanilla Greek yogurt
  • 1 cup sugar
  • 1 cup softened cream cheese
  • 4 tablespoons melted butter
  • 1 ½ cups finely crushed shortbread cookies

Instructions

  • Preheat the oven to 325°F.
  • Carefully wrap the bottom and sides of a 9-inch greased springform pan with a double thickness of foil.
  • Mix melted butter and crushed cookie crumbs.
  • Press the mixture onto the bottom of the pan.
  • Beat sugar and cream cheese until smooth.
  • Add in yogurt, vanilla extract, and RumChata.
  • Add eggs and beat the mixture at low speed.
  • Pour the batter over the crust.
  • Place the springform pan on another large baking pan and add water to the larger pan until it reaches 1 inch deep.
  • Bake for about 1 hour or until the center is set.
  • Remove the springform pan from the larger pan and let it cool on a wire rack for 8 minutes.
  • Loosen the sides of the cake from the pan, remove the foil, and let it cool for an additional hour.
  • Place it in the freezer overnight.
  • Remove the rim from the pan and spread the thawed whipped topping over the cheesecake.
  • Sprinkle ground cinnamon on top if desired.

Notes & Wine Advice

Enjoy your delightful RumChata Cheesecake!
--------------------------------------------------------------------------------------------------
Course; Cake / Pie