RumChata Cheesecake
RumChata Cheesecake
Indulge in the deliciousness of this RumChata Cheesecake, a trendy and flavorful dessert that will be a hit at any gathering. You can enhance its appeal by decorating it with toasted coconut or drizzling caramel before serving.
Ingrediënten
Cooking Time: 2 hours 15 minutes / Serving Size: 12
- Optional ground cinnamon as needed
- 2 cups thawed whipped topping frozen
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup RumChata liqueur
- ¾ cup vanilla Greek yogurt
- 1 cup sugar
- 1 cup softened cream cheese
- 4 tablespoons melted butter
- 1 ½ cups finely crushed shortbread cookies
Instructies
- Preheat the oven to 325°F.
- Carefully wrap the bottom and sides of a 9-inch greased springform pan with a double thickness of foil.
- Mix melted butter and crushed cookie crumbs.
- Press the mixture onto the bottom of the pan.
- Beat sugar and cream cheese until smooth.
- Add in yogurt, vanilla extract, and RumChata.
- Add eggs and beat the mixture at low speed.
- Pour the batter over the crust.
- Place the springform pan on another large baking pan and add water to the larger pan until it reaches 1 inch deep.
- Bake for about 1 hour or until the center is set.
- Remove the springform pan from the larger pan and let it cool on a wire rack for 8 minutes.
- Loosen the sides of the cake from the pan, remove the foil, and let it cool for an additional hour.
- Place it in the freezer overnight.
- Remove the rim from the pan and spread the thawed whipped topping over the cheesecake.
- Sprinkle ground cinnamon on top if desired.
Notes / Tips / Wine Advice:
Enjoy your delightful RumChata Cheesecake!
