RumChata Cheesecake with graham crackers cinnamon crust, smooth RumChata cheesecake layer and creamy whipped cream and cinnamon sugar sprinkles is our new favorite Christmas dessert!
They are sweet, delicious and perfect for any grown up party!
What is RumChata?
RumChata is a unique cream liqueur. It’s made with Caribbean rum, fresh cream and plenty of authentic horchata spices. Take a sip, and you’ll notice cinnamon, vanilla and plenty of sweet notes.
It is smooth and creamy with a perfect amount of cinnamon
Many people get confused when they hear “RumChata” and often consider it as Baileys. It does offer similar taste and they can be used as substitutes for one another, though there is a flavor difference
Where RumChata has a cinnamon-vanilla flavor, Baileys Original is chocolate and the Irish whiskey definitely gives it a darker background
Baileys offers other flavors, including one with vanilla and cinnamon which has a taste similar to RumChata
How to Make RumChata Cheesecake?
This cheesecake is fairly easy to make.
Just like other no bake cheesecake recipes, you start by mixing graham cracker crumbs, sugar, cinnamon and butter and press it evenly on the bottom of the pan
The cheesecake filling is made with cream cheese, sugar, heavy whipping cream, vanilla extract, cinnamon and RumChata liqueur
Mix and pour over the crust
Refrigerate until set
To decorate sprinkle with cinnamon sugar on top and drizzle piped whipped cream with caramel sauce
Cheesecake was always my first choice when dessert for any occasion into consideration.
This recipe seemed like the perfect way to kick off my Christmas baking, I don’t know about anyone else, but there is always a bottle of RumChata liqueur around at my Christmas events and this is a delicious way to use some up! Enjoy!
RumChata Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes6
hours20
minutesRumChata Cheesecake with graham crackers cinnamon crust, smooth RumChata cheesecake layer and creamy whipped cream and cinnamon sugar sprinkles is our new favorite Christmas dessert!
They are sweet, delicious and perfect for any grown up party!
Ingredients
- For the crust:
2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar
1 teaspoon ground cinnamon
- For the cheesecake filling:
24 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1/3 cup RumChata liqueur
½ teaspoon ground cinnamon
- For the topping:
Whipped cream, optional
Cinnamon sugar, optional
Caramel sauce, optional
Directions
- To make crusts:
- Finely crush the graham crackers in a food processor, add melted butter, sugar, ground cinnamon and blend until it’s all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
- To make cheesecake filling:
- In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
- In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Add RumChata liqueur, ground cinnamon and mix until well incorporated
- Spread cheesecake filling over the crust
- Set in the fridge to firm
- Refrigerate for at least 6 hours or overnight until set
- When the cheesecake is set and cooled run a thin knife around the sides and remove the springform pan sides
- Sprinkle cinnamon sugar over top of the cheesecake and pipe the whipped cream on around the edges of the cheesecake and drizzle with caramel sauce if desired
- Serve
