Rumchata Cheesecake Recipes

RUMCHATA CHEESECAKE

Steps:

• Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

RUMCHATA CHEESECAKE

Steps:

• 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
• 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

RUMCHATA™ CHEESECAKE

Steps:

• Heat oven to 350°F.
• In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
• When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
• Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
• Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
• Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.

HOT BUTTERED RUM CHEESECAKE

Steps:

• Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches.
• In large bowl, beat cream cheese, granulated sugar, whipping cream, rum extract, cinnamon, cloves and nutmeg with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs on low speed until well blended. Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of cheesecake to loosen again; remove side of pan. Store cheesecake covered in refrigerator.

RUMCHATA CHEESECAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Grease 9" spring form pan. In a medium bowl, mix cereal crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pre bake your crust for 10 minutes. Remove from oven and allow 10 minutes of cooling time. Pour filling over prepared crust. Wrap your pan in heavy duty aluminum foil and place into a large baking pan with 2 inches of warm water. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 2 to 3 hours to prevent cracking. Chill in the refrigerator until serving. Sprinkle with cinnamon or any topping you like.