RUMCHATA CHEESECAKE

RumChata Cheesecake image

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

Time 1h35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (10 ounces) shortbread cookies, finely crushed
4 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3/4 cup vanilla Greek yogurt
3/4 cup RumChata liqueur
1 teaspoon vanilla extract
4 large eggs, room temperature
1 carton (16 ounces) frozen whipped topping, thawed
Ground cinnamon, optional

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.