Go Back
+ servings
Instant Pot RumChata Cheesecake

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
Print Pin
Keyword: instant pot rumchata cheesecake, rumchata cheesecake, instant pot cheesecake
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 6 people
Calories: 430kcal


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


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!


  • 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.


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