Rumchata Cheesecake

Name: Rumchata Cheesecake
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

10 ingredients

4 steps

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

Directions

1

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.
2

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.
3

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.
4

Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.