No Bake RumChata Pumpkin Cheesecake
No Bake RumChata Pumpkin Cheesecake is a creamy layered dessert with pumpkin spice and a boozy twist, perfect for fall gatherings.
Servings: 12 servings
Equipment
- 9-inch springform pan
- rubber spatula
Ingredients
For the crust
- ½ cup butter melted
- ⅓ cup brown sugar packed
- 1 ½ cups cinnamon graham crackers crushed
For the filling
- 4 blocks cream cheese (8-ounces each), softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 16 ounces Cool Whip thawed, divided
- ½ cup RumChata
- 1 ½ cups pumpkin puree
- ½ cup brown sugar packed
- 2 tablespoons pumpkin pie spice
- ½ tablespoon ground nutmeg
- ¼ teaspoon salt
For the topping drizzle (optional)
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ cup butter melted
Instructions
For the crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine melted butter, brown sugar, and crushed graham crackers. Mix until evenly combined.
- Press mixture firmly into the bottom of the prepared pan. Freeze while preparing the filling.
For the cheesecake filling
- In a large bowl, beat cream cheese, powdered sugar, and almond extract until smooth.
- Fold in all but 1 cup of the cool whip until combined. Divide mixture into two bowls.
- In one bowl, stir in the RumChata. In the second bowl, stir in pumpkin puree, brown sugar, pumpkin pie spice, nutmeg, and salt.
- Spread the pumpkin mixture evenly over the crust. Chill for 30 minutes.
- Spread the RumChata mixture on top of the pumpkin layer. Chill for another 30 minutes.
For the topping
- In a small bowl, whisk together brown sugar, cinnamon, and melted butter.
- Once the cheesecake is set, remove the springform pan sides. Drizzle with the topping and garnish edges with the reserved cool whip.
Notes
⚠️ DISCLAIMER
- This recipe contains alcohol and should not be served to anyone under 21 years of age.
- For a non-alcoholic version, substitute RumChata with horchata.
🥡 STORAGE
- Store cheesecake in an airtight cake carrier or wrapped in plastic wrap for up to 4 days.
- Sliced cheesecake should be stored in an airtight container in the fridge.
♨️ REHEATING
- This cheesecake is served chilled and should not be reheated.
❄️ FREEZING
- Wrap tightly without toppings and freeze up to 3 months. Thaw overnight in the fridge before serving.
💡 TIPS FOR BEST RESULTS
- Chill between layers to keep them distinct.
- Use almond extract sparingly to let the RumChata pumpkin flavor shine.
- Always serve cold for the best texture.
🍳 ALTERNATE COOKING METHODS
- This is an easy no bake pumpkin cheesecake recipe - no cooking alternatives are needed.
♻️ LEFTOVERS
- Refrigerate leftovers up to 4 days.
- Freeze slices individually for quick fall dessert portions.
Nutrition
Serving: 1slice | Calories: 458kcal | Carbohydrates: 65g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 282mg | Potassium: 170mg | Fiber: 2g | Sugar: 56g | Vitamin A: 5276IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
