Instant Pot RumChata Cheesecake

Nothing says the holidays are here like a creamy slice of this Instant Pot RumChata Cheesecake! There’s nothing better than making cheesecake in the instant pot, especially when you’ve got a busy day of entertaining family and friends. The oven is usually being used at full capacity so making this cheesecake dessert in the instant pot is definitely the way to go! The RumChata gives this cheesecake just what it needs to turn it into a festive, holiday treat! Pair a slice of this decadent dessert with this Instant Pot Hot Chocolate for some real holiday fun! Another instant pot dessert I love serving around the holidays is this Instant Pot Key Lime Pie! And if you don’t own an instant pot, try this Guava Cheesecake instead!

What Is RumChata?

RumChata is a creamy alcoholic beverage consisting of Rum and spices found in the traditional Mexican Horchata drink. Horchata is made out of rice, milk, cinnamon and vanilla and the RumChata is a twist on this beverage. RumChata is most commonly enjoyed around the holidays but can obviously be purchased any time of the year. Some of the ingredients in this drink include rum, cream, sugar, vanilla and even cinnamon. RumChata was first introduced in 2009 and instantly became a hit!

Ingredients For The RumChata Cheesecake Filling And Crust

• Graham Crackers
• Dark Brown Sugar
• Unsalted Butter
• Cream Cheese
• White Granulated Sugar
• Eggs
• Corn Starch
• RumChata

Ingredients For The Cheesecake Topping

• Powdered Sugar
• Cinnamon
• Whipped Cream
• Caramel

How To Make The Cheesecake Crust

1. First, start by preparing your cheesecake crust. Pulse the graham crackers in a food processor or place them in a zip loc bag and crush them with a rolling pin.
2. Next, spray your 7 inch spring form pan with non stick baking or cooking spray.
3. Melt the butter in the microwave.
4. Add the graham crackers, dark brown sugar and melted butter to the spring form pan and use a measuring cup or spoon to gently press down the bottom and slightly up the sides of the pan to form the cheesecake crust.
5. Place the crust inside the freezer while you prepare the rumchata cheesecake filling.

How To Make Instant Pot RumChata Cheesecake

1. First, start by adding the white granulated sugar and corn starch to a mixing bowl and whisking together to remove any lumps.
2. Next, add the cream cheese to the mixing bowl and mix in a stand mixer or using a hand mixer. Mix until well incorporated and creamy.
3. Add one egg at a time while continuing to mix.
4. Add in the RumChata and mix on low speed until well incorporated into the cheesecake filling.
5. Remove the cheesecake crust from the freezer and pour the filling into the crust.
6. Next, add 1 1/2 cups of water to the Instant Pot then place the trivet inside. Cover the cheesecake with aluminum foil and place it inside the instant pot on top of the trivet and close the lid. Cook on high pressure for 40 minutes.
7. Allow the pot to natural release for 10 minutes once it’s finished cooking. This means, don’t open the lid or touch anything.
8. After the 10 minutes are up, do a quick release for the rest of the pressure. Open the lid and slowly remove the cheesecake from inside the instant pot.
9. Let the cheesecake come to room temperature which should take about 20 minutes. Then transfer it to the refrigerator and let it chill for 4 hours or overnight.
10. Next, remove it from the refrigerator and top it off with cinnamon sugar. See the instructions below for making the cinnamon sugar.

How To Make Cinnamon Sugar Topping

1. In a small bowl, mix powdered sugar and cinnamon together.
2. Use a small sifter to sift the cinnamon sugar over the cheesecake. This will prevent lumps of sugar from falling onto your rumchata cheesecake.
3. Finally, top off with whipped cream and caramel if desired and enjoy!

Why Make Cheesecake In An Instant Pot?

I love making cheesecakes in the instant pot! It’s definitely my go to cooking method for this dessert. I love cooking cheesecake this way because clean up is so much easier. I don’t have to fill a baking pan with water to sit underneath the cheesecake.  It also frees up my oven for other dishes I need to make. This especially comes in handy around the holidays.

Storing Suggestions

For best results, wrap the leftover cheesecake in plastic wrap and store in the refrigerator in an air tight container for a maximum of 3 days. Alternatively, you can freeze it for up to 3 months.

Tips & Variations

• I find that 1/3 cup of rumchata worked perfectly for this recipe. You could slightly taste the liquor without it being overbearing. Alternatively, you can use just a 1/4 cup if you don’t want to taste the alcohol even the slightest bit.
• Always read your instant pot manual before cooking in it. I used an 8 qt for this recipe but if you’re using a larger or smaller one, you may need to adjust the quantity of water you add to the instant pot.
• You don’t have to add the cinnamon sugar topping if you don’t want to or if you think it will be too sweet for your taste. I love the festive look it gives the rumchata cheesecake so I always add it to mine.

Instant Pot RumChata Cheesecake

This Instant Pot RumChata Cheesecake is the ultimate holiday dessert! Creamy rumchata liquor is added into this cheesecake for a festive treat everyone will love! The best part is, making it in the Instant Pot is a breeze!

5 from 3 votes

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Keyword: instant pot rumchata cheesecake, rumchata cheesecake, instant pot cheesecake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chill Time: 4 hours hours

Total Time: 4 hours hours 55 minutes minutes

Servings: 6 people

Calories: 430kcal

Equipment

• Instant Pot
• 7 inch Spring Form Pan

Ingredients

Ingredients For The RumChata Cheesecake Filling And Crust

• 2 cups graham crackers
• 4 tbsp unsalted butter
• 1 tbsp dark brown sugar
• 16 oz cream cheese softened
• 1/2 cup white granulated sugar
• 2 eggs room temperature
• 1 tbsp corn starch
• 1/3 cup rumchata

Ingredients For The Cheesecake Topping

• 1 tbsp powdered sugar
• 1 tsp ground cinnamon
• caramel to drizzle on top of the cheesecake
• whipped cream to serve on top of the cheesecake

Instructions

How To Make The Cheesecake Crust

• First, start by preparing your cheesecake crust. Pulse the graham crackers in a food processor or place them in a zip loc bag and crush them with a rolling pin.
• Next, spray your 7 inch spring form pan with non stick baking or cooking spray.
• Melt the butter in the microwave.
• Add the graham crackers, dark brown sugar and melted butter to the spring form pan and use a measuring cup or spoon to gently press down the bottom and slightly up the sides of the pan to form the cheesecake crust.
• Place the crust inside the freezer while you prepare the rumchata cheesecake filling.

How To Make Instant Pot RumChata Cheesecake

• First, start by adding the white granulated sugar and corn starch to a mixing bowl and whisking together to remove any lumps.
• Next, add the cream cheese to the mixing bowl and mix in a stand mixer or using a hand mixer. Mix until well incorporated and creamy.
• Add one egg at a time while continuing to mix.
• Add in the RumChata and mix on low speed until well incorporated into the cheesecake filling.
• Remove the cheesecake crust from the freezer and pour the filling into the crust.
• Next, add 1 1/2 cups of water to the Instant Pot then place the trivet inside. Cover the cheesecake with aluminum foil and place it inside the instant pot on top of the trivet and close the lid. Cook on high pressure for 40 minutes.
• Allow the pot to natural release for 10 minutes once it’s finished cooking. This means, don’t open the lid or touch anything.
• After the 10 minutes are up, do a quick release for the rest of the pressure. Open the lid and slowly remove the cheesecake from inside the instant pot.
• Let the cheesecake come to room temperature which should take about 20 minutes. Then transfer it to the refrigerator and let it chill for 4 hours or overnight.
• Next, remove it from the refrigerator and top it off with cinnamon sugar. See the instructions below for making the cinnamon sugar.

How To Make Cinnamon Sugar Topping

• In a small bowl, mix powdered sugar and cinnamon together.
• Use a small sifter to sift the cinnamon sugar over the cheesecake. This will prevent lumps of sugar from falling onto your rumchata cheesecake.
• Finally, top off with whipped cream and caramel if desired and enjoy!

Notes

• I find that 1/3 cup of rumchata worked perfectly for this recipe. You could slightly taste the liquor without it being overbearing. Alternatively, you can use just a 1/4 cup if you don’t want to taste the alcohol even the slightest bit.
• Always read your instant pot manual before cooking in it. I used an 8 qt for this recipe but if you’re using a larger or smaller one, you may need to adjust the quantity of water you add to the instant pot.
• You don’t have to add the cinnamon sugar topping if you don’t want to or if you think it will be too sweet for your taste. I love the festive look it gives the rumchata cheesecake so I always add it to mine.

Nutrition

Calories: 430kcal | Carbohydrates: 25g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 265mg | Potassium: 131mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1329IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

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