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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
8 hrs
We hate when recipes call for just a tablespoon or two of booze. This cheesecake calls for a generous pour—enough so that you can actually taste the RumChata once the cheesecake is baked.
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Ingredients
For the crust
Cooking spray
- 9
graham crackers (1 sleeve), finely crushed
- 6 Tbsp.
melted butter
- 1/4 cup
granulated sugar
- 2 tsp.
ground cinnamon
Pinch kosher salt
For the filling
- 4
(8-oz.) blocks cream cheese, softened
- 3/4 cup
granulated sugar
- 1/4 cup
packed brown sugar
- 4
large eggs
- 1 tsp.
pure vanilla extract
- 1/3 cup
RumChata liqueur
- 3 Tbsp.
cornstarch
- 1/2 tsp.
ground cinnamon
Pinch kosher salt
For the topping
Cool Whip
Cinnamon sugar
Caramel sauce
Directions
- Step 1Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.
- Step 2In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.
- Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
- Step 4Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.
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