RECIPES: RumChata Cheesecake and Frsosting

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RumChata Cheesecake

15 graham crackers, crushed

2 tbs butter, melted

32 oz cream cheese, softened

1 1/2 cups sugar

3/4 cup RumChata

4 eggs

1 cup sour cream

1 tbs vanilla extract

1/4 cup all-purpose flour

Preheat oven to 350 degrees Fahrenheit. Grease 9″ spring form pan. In a medium bowl, mix graham cracker 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. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.

 

RumChata Frosting

1 cup unsalted butter

3-4 cups confectioners sugar

1/4 tsp salt

1 T vanilla

(up to) 4 T RumChata