Preheat oven to 325 F and grease an 8 or 9 inch springform
pan with cooking spray. Make crust
In a large bowl, stir in graham cracker crumbs, butter, sugar,
cinnamon, and salt until combined. Press into the bottom of
the prepare pan and up the sides. Set Aside.
In 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.
Wrap 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.
Spread 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.
Originally Submitted
5/9/2021
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