I got a baking bug this morning, and felt the need to make a cheesecake. Since I still have a bottle of RumChata in my cupboard from making RumChata cupcakes a couple months back, (I'll put that recipe together soon) so I decided to look up a recipe for RumChata cheesecake. I couldn't find a Gluten Free specific recipe so I decided to work on tweaking one that was on the Rumchata site. Below is my tweaked version of their cheesecake recipe.
- Preheat oven to 350 degrees Fahrenheit
- 2 boxes Schar graham crackers, crushed
- 8 -10 Schars Shortbread cookies
- 4 tbs butter, melted
- 32 oz cream cheese, softened
- 1 1/2 cups sugar
- 3/4 cup RumChata
- 4 eggs
- 1 cup sour cream
- 1 tbs vanilla extract
- 1/4 cup all-purpose flour (I used Bob's Redmill)
The graham crackers are packaged with 6 squares per wrapper, to easily break them up I left them in the packs and just broke them up in there, before crushing them some more in the bowl. I was intrigued to try the new graham crackers from Schars to see how they would compare to a regular graham cracker. They were tasty, and had a good consistency, though they seem a bit thick to use for s'mores, but I would probably only use one cracker when doing that instead of 2.
The cake will puff up quite a bit before it finally starts to settle. Mine was up to the top before it settled to the proper height after sitting for a couple hours. I was impatient, and only let me mine set for 3 hours before serving.
After letting the cake set for about 3 hours, we served it up for dessert. The crust came out a bit burnt, and very crumbly, but tasty. The cake itself was light and airy, it almost melted in your mouth. Of the possible 4 thumbs up from my family I got a 4 out of 4 thumbs up.