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RumChata Cheesecake

I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri
  • Total Time
    Prep: 35 min. + cooling Bake: 1 hour + chilling
  • Makes
    12 servings


  • 1 package (10 ounces) shortbread cookies, finely crushed
  • 4 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3/4 cup vanilla Greek yogurt
  • 3/4 cup RumChata liqueur
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • Ground cinnamon, optional


  • 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.
Nutrition Facts
1 slice: 657 calories, 47g fat (28g saturated fat), 166mg cholesterol, 396mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 9g protein.

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