RumChata Cheesecake is a creamy cheesecake with hints of cinnamon and vanilla from RumChata liqueur all in a graham cracker crust. Then, it’s topped with whipped cream and a dusting of cinnamon for an extra touch of spiced flavor! I think this would be a perfect addition to your Thanksgiving menu and Christmas menu! But, it can be enjoyed anytime you are craving a creamy, sweet, and spiced treat! If you are looking for a more classic flavor, I have a perfect cheesecake recipe you will want to check out!
Ingredients & Substitutions
- Crust: I love a buttery graham cracker crust for this cheesecake. Ensure the graham crackers crumbs are coated in the melted unsalted butter so it stays together! You could also try the cheesecake with a vanilla wafer, shortbread, or gingersnap crust.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
- Cream Cheese: You will need 4 packages, a total of 32 ounces of cream cheese for the cheesecake filling. It should be at room temperature (along with the other ingredients) before creaming it with the sugar. This will keep the filling from having any lumps!
How To Soften Cream Cheese Quickly
If craving this dessert (and why wouldn’t you be?), but forgot to take the cream cheese out of the refrigerator, you can soften it quickly in a couple of different ways:
- Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
- Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- RumChata Liqueur: RumChata is a creamy liqueur is described as a Caribbean rum that blends with Mexican spices and Wisconsin dairy cream. Each sip gives you a taste of cinnamon spice. I have a copycat Rum Chata recipe you may want to try! Then, you will have some on hand for more recipes like my Dirty Root Beer Float! If you don’t want to use liqueur in the cheesecake, but still crave that cinnamon spice flavor, you could give my Snickerdoodle Cheesecake a try!
- Cinnamon: To help the cinnamon spice stand out, add it to the cheesecake filling. Then, dust some more over the top of the baked cheesecake!
- Whipped Cream: For the creamiest whipped topping, make homemade whipped cream. Store-bought would also work.
The Importance Of A Water Bath & Tips For Baking Perfect Cheesecakes
Skipping the water bath when baking cheesecake often affects the outcome, so it’s best not to skip it! A water bath serves two main purposes: preventing the edges from overcooking and ensuring the cheesecake bakes evenly without cracks. Why does it work? Water can’t exceed 212°F without turning into steam. Surrounding the cheesecake with water helps distribute heat evenly, preventing overcooking at the edges and contributing to a smooth top by adding moisture during baking.
Remember these tips for a cheesecake water bath:
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty aluminum foil.
When Is Cheesecake Done Baking?
Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness (150°F). If you have any holes from checking the internal temperature, just cover them with whipped topping! Another way to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done!
How To Store RumChata Cheesecake
To store RumChata Cheesecake, you can store it with or without the whipped topping. Keep it in the refrigerator, covered, for up to 3 days. For longer storage, freeze the cheesecake.
Freezing Cheesecake
When freezing cheesecake, I like to freeze it without the whipped topping. It’s easy to add that when ready to enjoy! To freeze cheesecake:
- Let the cheesecake cool and set completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
- Serve topped with whipped cream and a dusting of cinnamon.
RumChata Cheesecake
Ingredients
- 1 ½ cups (126 g) graham cracker crumbs, 10-12 crushed graham cracker sheets
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
Cheesecake Filling
- 4 packages (8 ounces each) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 4 large eggs, room temperature
- ⅓ cup RumChata liqueur
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- 8 ounces whipped cream, for topping
- cinnamon, for garnish
Instructions
- Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper.
Crust
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and the consistency is like coarse sand.
- Press crust onto the bottom and ⅔ of the way up the lined pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom of the pan. Set aside.
Filling
- Using a stand mixer fitted with the paddle attachment, mix cream cheese and sugar on medium speed until smooth.
- With the mixer on low, add eggs one by one until fully incorporated. Stop to scrape down the sides of the bowl as needed.
- Add RumChata, vanilla, cornstarch, cinnamon, and salt. Mix until combined.
- Pour the filling onto the crust. Carefully place the springform pan into a deep roasting pan and place both in the oven.
- Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake until the top of the cheesecake turns golden, about 65-70 minutes.
- Remove from oven and let it cool in the springform pan on a wire rack. When cool, refrigerate the cheesecake for at least 4 hours, up to overnight.
- Top the chilled cheesecake with whipped cream and dust with cinnamon. Cut and serve!
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I couldn't get enough of this cheesecake. I tasted the subtle hints of both cinnamon and rum from the RumChata. Yum!
Elizabeth
I was a little underwhelmed by the flavor of this cheesecake. I thought there would be more flavor from the RumChata, but is was really subtle (to me, anyway). Maybe I will add more RumChata or cinnamon next time.
Bella
This cheesecake was creamy with a great texture! It was a refreshing treat!
Annabelle
The RumChata cheesecake was delicious! The RumChata added a nice twist to the classic cheesecake flavor. It's a great dessert for special occasions or just treating yourself.
Selena
This is a fun, flavorful must-try for cheesecake lovers! (And, all of you RumChata lovers, too.)
Very Easy to Make!! The cheesecake itself was GREAT!! Nice texture! I am giving 4 stars because the flavor of the Rumchata was so ‘mild’, it seemed like just a basic cheesecake with a slightly different flavor. The basic recipe would be a an awesome base for other cheesecake flavors. Thank you for the recipe!! 🙂