cinnamon cheesecake

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.

Rumchata Cheesecake

Cooking spray

graham crackers (1 sleeve), finely crushed

tbsp. butter

c. sugar

cinnamon

kosher salt

(8-oz.) blocks cream cheese,

brown sugar

eggs

pure vanilla extract

c. RumChata liqueur

cornstarch

Cool Whip

Cinnamon sugar

Caramel sauce

I whip my own cream! It's so much better.

Do you make your own whipped cream or buy whipped topping?

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.&nbsp;

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.

Made this for the family and was demanded this be done every year. I made my own rumchata whipped cream and homemade sea salt caramel to go on top. Best thing ever!

I had this beautiful cheesecake that had risen above the pan. I followed the directions and turned off the heat and cracked the door. I peeked at it about 20 minutes later. The whole thing fell and had a HUGE crack in three directions. I was devastated this was for Thanksgiving.  I can’t even “frost” it with whipped cream and cover the crack.  I’m so disappointed.

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RumChata Cheesecake Is Our New Boozy Dessert Obsession

This King Cake Cheesecake is flavored with cinnamon and vanilla and is decorated in Mardi Gras colors. There&#x27;s also a pecan hidden in the cake, so whoever gets that piece hosts the party next year!Enjoy this as an alternative to bready King Cake, or decorate as desired to enjoy cinnamon cheesecake any time of year.

King Cake Cheesecake (Cinnamon Cheesecake)

sleeve Graham crackers (about 18 squares/9 sheets)

salt

unsalted butter

oz sugar

oz brown sugar

cornstarch (optional)

vanilla

oz 1/4 block cream cheese

oz (about 2 Tablespoons sour cream

Prep

Allow cream cheese, eggs, and sour cream to come to room temperature, about 1-1 1/2 hours.

Heat oven to 350F for the crust

If using a 1-piece pan, spray all over with pan spray and line the bottom and sides with a circle and strips of parchment.

If using a push pan or springform pan, just line the bottom of the pan with parchment and spray the sides with pan spray.

Get a cake pan or roasting pan that is 1&quot; larger than your baking pan. Fill a kettle with water. Heat to a boil right before you put the cake in the oven. This is for the water bath.

For the Crust

Crush cookies in a food processor or a plastic bag.

Add salt.

Melt the butter and work in until the mixture looks like damp sand.

Press evenly into the bottom of your pan.

Bake for 10 minutes and remove to cool.

Turn the oven down to 300F.

For the Batter

On no more than medium speed, using a hand mixer or stand mixer, beat cream cheese until smooth.

Add salt, brown sugar, and brown sugar and mix until well-combined, scraping the bowl as necessary.

Add cinnamon and vanilla, and mix again.

Mix in sour cream.

Add the eggs, one at a time, mixing one in well before adding the next. Be sure to scrape the bowl often.

Scrape the finished batter into the prepared crust.

If making for Mardi Gras, push a pecan half down into the batter near the edge of the pan.

Place the filled pan of batter into the larger pan and place on the oven rack.

Carefully pour in boiling water to come halfway up the sides of the pan.

Bake until the center of the cheesecake registers 160F with an instant-read thermometer.

Turn off oven, open oven door, and let cool for 30 minutes.

Remove to a rack and cool completely.

Chill completely and remove from the pan.

Spread on the glaze and decorate with sprinkles as desired.

Heat cream cheese in the microwave for about 10 seconds, just to soften.

Whisk cream cheese and sour cream together until smooth.

Whisk in salt and vanilla.

Whisk in as much powdered sugar as necessary to make a thick glaze.

Spread glaze over the top of the cheesecake, allowing it to drip down the sides if it wants to.

For the Glaze

Cinnamon Roll Cheesecake brings together two favorites—warm, cinnamon-spiced sweetness and creamy cheesecake goodness. With a graham cracker crust, swirls of cinnamon sugar, and a light vanilla glaze, this indulgent dessert is perfect for any occasion. Each bite is rich, creamy, and bursting with that classic cinnamon roll flavor. Follow this easy recipe and wow your guests!

Cinnamon Roll Cheesecake: The Ultimate Dessert Fusion

graham crackers

butter

tbsp sugar

tbsp cinnamon

tbsp butter

oz (3 blocks) cream cheese, softened

sugar

sour cream

tsp vanilla extract

tbsp milk

Preheat Your Oven

Preheat to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

Make the Crust

In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the pan. Bake for 8-10 minutes, then set aside.

Prepare the Cinnamon Swirl

Mix together brown sugar, cinnamon, and melted butter until you have a thick, spreadable paste.

Make the Cheesecake Filling

Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until combined. Beat in eggs, one at a time, mixing until just combined.

Layer the Cheesecake

Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and gently swirl with a knife. Pour the remaining batter on top, then swirl in the remaining cinnamon mixture.

Bake the Cheesecake

Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the center is slightly jiggly but set. Let it cool in the oven with the door slightly open for 1 hour.

Make the Glaze

Whisk together powdered sugar, milk, and vanilla extract.

Chill &amp; Glaze

Once the cheesecake is at room temperature, refrigerate it for at least 4 hours (or overnight). Drizzle with glaze before serving.

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Top 3 cinnamon cheesecake recipes from across the web

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The most viewed cinnamon cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine