Best 3 Rumchata Cheesecake Recipes
Indulge in a delightful culinary journey with our curated collection of RumChata Cheesecake recipes. Embark on a tantalizing adventure as we unveil a symphony of flavors that will captivate your taste buds. From the classic RumChata Cheesecake to its enticing variations, each recipe is meticulously crafted to deliver an unforgettable dessert experience.
Immerse yourself in the velvety smoothness of the RumChata Cheesecake, where a rich and creamy filling, infused with the essence of RumChata, rests upon a graham cracker crust. Delight in the harmonious blend of sweet and boozy notes, perfectly balanced to create a flavor profile that is both indulgent and sophisticated.
For those seeking a touch of tanginess, the Raspberry Swirl RumChata Cheesecake beckons with its vibrant crimson swirls. This captivating creation combines the lusciousness of RumChata Cheesecake with the delightful tartness of raspberries, resulting in a flavor symphony that tantalizes the senses.
If you're drawn to the allure of chocolate, the Chocolate RumChata Cheesecake awaits your indulgence. This decadent dessert elevates the classic RumChata Cheesecake with a layer of rich chocolate ganache, creating a harmonious union of two beloved flavors. Prepare to be mesmerized by its velvety texture and the exquisite interplay of chocolate and RumChata.
For a taste of tropical paradise, the Pineapple RumChata Cheesecake transports you to a world of sun-kissed beaches and swaying palm trees. This vibrant cheesecake features a luscious pineapple filling swirled into the creamy RumChata base, offering a refreshing and exotic flavor experience that will leave you craving more.
And for those who appreciate the simplicity of classic flavors, the No-Bake RumChata Cheesecake stands as a testament to the power of timeless ingredients. This effortless recipe delivers a smooth and creamy cheesecake, infused with the distinctive taste of RumChata, without the need for baking. Enjoy the convenience of a no-bake dessert that delivers on both taste and texture.
Embark on this culinary adventure and discover the boundless possibilities of RumChata Cheesecake. Each recipe promises a unique and delectable experience that will satisfy your sweet cravings and leave you longing for more.
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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 657 calories, Fat 47g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.
RUMCHATA™ CHEESECAKE
This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.
Provided by Cindy Rahe
Categories Dessert
Time 7h10m
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 185 mg, Fiber 1 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 41 g, TransFat 1 1/2 g
RUMCHATA CHEESECAKE RECIPE - (4.1/5)
Provided by á-8595
Number Of Ingredients 9
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.
Tips:
- To ensure the smoothest cheesecake, make sure the cream cheese is at room temperature before mixing.
- Use a springform pan to make it easy to remove the cheesecake from the pan.
- Bake the cheesecake in a water bath to prevent the top from cracking.
- Chill the cheesecake for at least 4 hours before serving to allow it to set properly.
- When making the rumchata whipped cream, be careful not to overbeat it, or it will become grainy.
Conclusion:
This rumchata cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy texture, rich flavor, and boozy kick, it is sure to be a hit with everyone who tries it. The rumchata whipped cream adds a light and fluffy topping that perfectly complements the cheesecake. Whether you are serving it at a party or enjoying it at home, this cheesecake is sure to be a hit.
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