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 sprinkle on some toasted coconut. -Christine Talley, Hillsboro, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.
Nutrition Facts : Calories 657 calories, Fat 47g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.
RUMCHATA CHEESECAKE PUDDING SHOTS
RumChata Cheesecake Pudding Shots come together with 5 simple ingredients. They're sweet, delicious and perfect for any grown up party!
Provided by Jamie
Categories No-Bake
Time 1h10m
Number Of Ingredients 6
Steps:
- Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
- In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
- Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
- Remove the bowl from the refrigerator and fold in the Cool Whip.
- Pipe or spoon the RumChata cheesecake pudding into each of the cups.
- Refrigerate for at least one hour.
- When you're ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.
RUMCHATA™ CHEESECAKE
This layered creamy, dreamy RumChata™ cheesecake with a Cinnamon Toast Crunch™ cereal crust and a gooey cinnamon drizzle is a guaranteed party showstopper.
Provided by Cindy Rahe
Categories Dessert
Time 7h10m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F.
- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.
- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.
- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.
- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.
- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.
Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 185 mg, Fiber 1 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 41 g, TransFat 1 1/2 g
RUM CHATA OREO COOKIE PUDDING SHOTS
Make and share this Rum Chata Oreo Cookie Pudding Shots recipe from Food.com.
Provided by ShellFish
Categories Dessert
Time 20m
Yield 25-30 Individual serving cups, 25 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding, milk, and rum chata.
- Stir for 5 minutes until mixture thickens.
- Fold in cool whip.
- Spoon into individual portion cups.
- Crumble 8 - 10 Oreos and sprinkle on top.
- Cover with lids.
- Freeze for 2 hours before serving.
Nutrition Facts : Calories 91.1, Fat 3.4, SaturatedFat 2.5, Cholesterol 1.4, Sodium 94.3, Carbohydrate 9.6, Fiber 0.1, Sugar 8, Protein 0.6
PUDDING SHOTS
If you're looking for a little something special for an adult event and are tired of the traditional gelatin shots, this one's for you! It's quick and easy and tastes GREAT!
Provided by DaniHig
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 45m
Yield 15
Number Of Ingredients 4
Steps:
- Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
- Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11 g, Cholesterol 1.3 mg, Fat 0.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 112.1 mg, Sugar 9.2 g
RUM CHATA CHEESECAKE PUDDING SHOTS
These are a frozen pudding shots, made with rum.. Yummy!!
Provided by TAMMY WADE @Tammywade
Categories Other Drinks
Number Of Ingredients 4
Steps:
- mix together the cheesecake pudding mix; with the milk.. add in the rum; and mix well.
- Fold in the cool whip; mix well...
- divide mixture into individual shot glasses and top with graham cracker crumbs..
- Freeze at least 2 hours.. Enjoy!!
IRISH CREAM PUDDING SHOTS RECIPE - (4/5)
Provided by á-48944
Number Of Ingredients 4
Steps:
- Whisk together the milk, liquor, and instant pudding in a bowl until combined. Add cool whip a little at a time with whisk. Spoon the pudding mixture into shot glasses, disposable party shot cups or 1 or 2 ounce cups with lids. Place in freezer for at least 2 hours.
RUMCHATA PUDDING SHOTS RECIPE - (3.9/5)
Provided by rrxing
Number Of Ingredients 4
Steps:
- Whisk instant pudding, milk, and RumChata together until smooth. Then whisk in Cool Whip until smooth. Put into the cups with lids and freeze a couple hours.
RUMCHATA® PUDDING SHOTS
These are even better than Jell-O® shots. You could also serve these after dinner in place of dessert.
Provided by DebbyJean
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 3h15m
Yield 15
Number Of Ingredients 4
Steps:
- Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 16.9 g, Cholesterol 5.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 126.7 mg, Sugar 13.1 g
RUMCHATA PUDDING SHOTS
Make and share this RumChata Pudding Shots recipe from Food.com.
Provided by Grandma Deb
Categories Frozen Desserts
Time 2h10m
Yield 20 shots, 20 serving(s)
Number Of Ingredients 5
Steps:
- In large mixing bowl, combine pudding, milk and RumChata. Whisk together till well combined.
- Fold in whipped topping.
- Pour mixture into small disposable shot glasses Garnish with graham cracker crumbs, if desired.
- Freeze for at least 2 hours.
Nutrition Facts : Calories 61.5, Fat 3.4, SaturatedFat 2.8, Cholesterol 1.7, Sodium 75.5, Carbohydrate 7.3, Fiber 0.2, Sugar 5.8, Protein 0.7
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