Oven Baked RumChata Cheesecake
RumChata is sweet, spicy, and smooth to drink, but it’s so much more than a delicious sip. Put that luscious flavor to good use with this easy Oven-Baked RumChata Cheesecake recipe!
RumChata has such a welcoming and inviting flavor. It is so sweet and comforting that you almost forget it’s boozy! It’s a fun and exciting drink that makes for inspired and delicious baked treats, like this unbelievably good RumChata Cheesecake!
Every bite of this decadent cheesecake is like a creamy sip of Rumchata, but there is so much more to this recipe. You will love the luscious combination of mildly spiced graham cracker crust and rich, tangy, spiked cheesecake. Top it all off with some whipped cream and you’ll experience whole new levels of boozy cheesecake bliss!
The taste of this creamy oven-baked cheesecake is comforting like rice pudding, but fresh and refreshing like a classic cheesecake. That makes it perfect for holidays, celebrations, or just because. No matter the reason, everyone will adore this deliciously twisted take on their favorite shot!
If you are looking for other oven-baked cheesecake recipes, here are a few to check out.
- Best Cinnamon Crusted Gingerbread Cheesecake Recipe
- Chocolate Strawberry Cheesecake Hand Pies
- Homemade Triple Chocolate Cheesecake Bars
- Cheesecake Raspberry Galette Recipe
Ingredients You Need for RumChata Cheesecake
Graham Crackers: Use graham crackers to make a crunchy, crumbly crust. This recipe calls for added cinnamon and sugar, so opt for plain graham crackers for this bake.
Butter: Melted butter acts as a binder to hold the crust together.
Sugar and Cinnamon: Adding a little cinnamon sugar to the graham cracker crust helps to balance the tangy notes in the cheesecake base with a sizzling sweetness that will drive your taste buds wild!
Cream Cheese: For this easy cheesecake recipe, choose the brick form of cream cheese. Just remember to take the cream cheese out of the fridge for about 20 to 30 minutes before you start mixing. That way the cheese is nice, soft, and ready to mix!
Sugar: Granulated sugar gives the cheesecake batter just enough sweetness to keep you coming back.
Eggs: Fresh eggs are the key to perfect cheesecake texture. The eggs add both fat and protein which makes for a rich yet fluffy cheesecake feel.
Flour: All-purpose flour works perfectly for this recipe.
Greek Yogurt: This ingredient brings a welcome tangy flavor that sparkles against the horchata-like flavors in this recipe. You can also use sour cream to add the tart taste to this dish.
RumChata: RumChata is a lusciously creamy liqueur with the taste of delicious horchata. It is great for sipping and even better for baking. It can bring notes of spiciness and creaminess to anything and in this recipe, it truly dazzles!
Heavy Cream: A little heavy whipping cream is the only thing you need to make the fresh whipped cream for the top of this RumChata Cheesecake.
Cinnamon: Having a little extra cinnamon on hand for decorating helps to make the cheesecake really pop!
How to Make RumChata Cheesecake
- Preheat the oven. Line a springform pan and prepare a larger pan for a water bath.
- Use a food processor to crush the graham crackers, and then combine them with the melted butter, sugar, and cinnamon. Mix until the mixture resembles wet sand.
- Press the graham cracker mixture into the prepared pan. Set aside.
- In a stand mixer, cream the sugar and cream cheese until smooth.
- Add the eggs. Mix thoroughly.
- Add the RumChata, flour, and Greek yogurt. Mix until smooth.
- Pour the filling into the prepared crust.
- Place the entire pan into the water bath.
- Bake until the edges are set but there is a slight jiggle in the center.
- Remove from the oven and allow it to cool to room temp.
- Cover with plastic wrap and refrigerate for 4 hours up to overnight.
- At serving, whip the heavy cream to stiff peaks and then use it to pipe rosettes around the edge of the cheesecake. Dust with cinnamon to garnish and enjoy!
Expert Tips
Be careful not to overfill the water bath. If you are not sure how much water to add, before getting started place the springform in an empty water bath pan. Place something heavy in the spring form so it stays in place and then start adding water. The water should only rise about halfway up the springform pan.
Don’t forget to scrape the sides of the bowl when you are mixing the RumChata cheesecake batter!
After baking and cooling slightly, the cheesecake will need to go in the fridge for about 4 to 8 hours before serving. Due to the required chill time, it’s a great recipe to prepare the night before a big party or celebration.
Serving Ideas
This delicious cheesecake is best when enjoyed cold, straight out of the fridge.
This cheesecake is the perfect dessert for special occasions. The wonderful flavor makes the ideal finishing note for big, bold entrees. It pairs perfectly with a hot cup of coffee or black tea, or with your favorite iced coffee.
Storing Suggestions
Storing RumChata Cheesecake is super easy. First, allow it to cool completely and then wrap it tightly in plastic or transfer it to an airtight container. The cheesecake can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Frequently Asked Questions
Q: Do I Need a Special Pan for This Cheesecake?
A: This oven-baked cheesecake does not require a lot of fancy tools, but you will need a springform pan and a large hotel pan to create a water bath wherein the cheesecake will be baked. Using springform and a water bath ensure that the cheesecake bakes fully, stays tender and jiggly, and removes from the pan with ease.
Q: Is This Cheesecake Safe for Kids?
A: Yes. The RumChata in the batter will bake fully so all the alcohol cooks off, making this creamy cheesecake safe for everyone to eat.
Q: Is This Cheesecake Gluten-Free?
A: No, the original recipe is not gluten-free. There is gluten in the graham crackers and a small amount of flour in the batter. If you want to make a gluten-free version, trade the grahams and the flour for your favorite gluten-free cookies and flour.
Oven Baked RumChata Cheesecake
Ingredients
Crust:
- 2 Sleeves Graham Crackers
- ½ Cup Butter melted
- 3 Tbsp Sugar
- 1 Tbsp Cinnamon
Cheesecake Filling:
- 16 oz Cream Cheese softened
- 1 Cup Sugar
- 4 Eggs
- 3 Tbsp Flour
- 2 Cups Greek Yogurt (or sour cream)
- ½ Cup Rumchata
Topping:
- 1 Cup Heavy Cream
- Cinnamon for decorating
Instructions
- Preheat the oven to 325 degrees. Line a 9 inch springform pan on the inside as well as the outside. Prepare a larger roasting pan about half full with water for a water bath. Set aside.
- Using a food processor, crush the graham crackers.
- In a small bowl, combine the graham crackers, melted butter, sugar and cinnamon. Mix to combine until it looks like wet sand.
- Press the graham cracker mixture into the bottom and sides of the prepared pan. Set aside.
- In the bowl of a stand mixer, combine the sugar and softened cream cheese. Cream until smooth.
- Add in the eggs. Mix thoroughly, scraping the sides often.
- Add in the Rumchata, flour and Greek yogurt. Mix thoroughly, scraping the sides often, until the filling is smooth.
- Pour the filling into the prepared crust.
- Place the entire pan into the water bath.
- Bake in the preheated oven for about 50-60 minutes or until the edges are set and there is a slight jiggle in the center.
- Remove from the oven and allow to cool to room temp.
- Cover with plastic wrap and refrigerate for at least 4 hours to set, if not overnight for best results.
- When ready to serve, whip the heavy cream to stiff peaks. Transfer the cream to a piping bag fitted with a large star tip and pipe small mounds to decorate.
- Sprinkle with a decoration of cinnamon to garnish.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
