RUMCHATA CHEESECAKE RECIPES

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BEST RUMCHATA CHEESECAKE RECIPE - HOW TO MAKE ... - DELI…



Best Rumchata Cheesecake Recipe - How To Make ... - Deli… image

If you love RumChata, this boozy cinnamon cheesecake is for you. With a quick and easy graham cracker crust, perfect cream cheese filling, and cinnamon-sugar and whipped cream topping, it's a decadent dessert everyone will love.

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    Christmas    dinner party    baking    dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 18

Cooking spray

9

graham crackers (1 sleeve), finely crushed

6 tbsp.

melted butter

1/4 c.

granulated sugar

2 tsp.

ground cinnamon

Pinch kosher salt

4

(8-oz.) blocks cream cheese, softened

3/4 c.

granulated sugar

1/4 c.

packed brown sugar

4

large eggs

1 tsp.

pure vanilla extract

1/3 c.

RumChata liqueur

3 tbsp.

cornstarch

1/2 tsp.

ground cinnamon

Pinch kosher salt

Cool Whip

Cinnamon sugar

Caramel sauce

Steps:

  • Preheat 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. 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.

SWEET POTATO CHEESECAKE RECIPE - BETTYCROCKER.COM



Sweet Potato Cheesecake Recipe - BettyCrocker.com image

A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Provided by Betty Crocker Kitchens

Total Time 7 hours 30 minutes

Prep Time 45 minutes

Yield 16

Number Of Ingredients 18

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

Steps:

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 480 , CarbohydrateContent 39 g, CholesterolContent 140 mg, FatContent 6 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 220 mg

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