RumChata Cheesecake
"I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping or toasted coconut. —Christine Talley, Hillsboro, Missouri..."
INGREDIENTS
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1 package (10 ounces) shortbread cookies, finely crushed
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4 tablespoons butter, melted
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4 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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3/4 cup vanilla Greek yogurt
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3/4 cup RumChata liqueur
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1 teaspoon vanilla extract
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4 large Nellie’s Free Range Eggs, room temperature
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1 carton (16 ounces) frozen whipped topping, thawed
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Ground cinnamon, optional
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