Creamy Coquito Cheesecake
Turn the popular Puerto Rican holiday cocktail into an edible dessert. Begin at least 8 hours ahead.
Servings 8 servings
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 4 8 ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground allspice optional
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup prepared coquito
- 1/3 cup cornstarch
- 1 tablespoon cinnamon-sugar
- cinnamon sticks
Prepare the Graham Cracker Crust
In a mixing bowl, mix together the graham cracker crumbs, sugar, ground cinnamon, and the melted unsalted butter. The mixture should remain compacted when squeezed in your hand. If it falls apart, add more melted butter- a tablespoon at a time- until it stays together. If the clump seeps butter, add more graham crackers until it is no longer greasy. Use the bottom of a measuring cup to firmly pack the graham crumbs into the bottom of a springform pan. Be sure form a small crust on the sides. Bake the crust for 10 minutes. After baking, remove the pan from the oven and allow it to cool. When the pan is cool enough to handle, wrap its bottom and sides in two layers of heavy duty aluminum foil. Be sure to avoid puncturing the foil when wrapping the pan.
Mix the Coquito Cheesecake Batter
In a large mixing bowl, with a hand mixer or stand mixer on medium speed, blend the cream cheese, sugar, cinnamon, nutmeg, salt, and allspice together until smooth.
Add the eggs to the bowl, one at a time. Scrape down the sides of the bowl after each egg is blended in. Continue to add the eggs in this manner until all of them have been mixed into the batter.
Blend the Coquito and cornstarch into the batter on low speed. Mix just until the cornstarch is blended in.
Bake, then Cool, the Coquito Cheesecake
Prepare the Coquito Topping
Top and Serve the Coquito Cheesecake
Eggnog may be used in place of the coquito.
To keep the cheesecake from drying out, press a piece of wax (or parchment) against the cheesecake's interior after slicing.
Calories: 379kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 328mg | Potassium: 76mg | Fiber: 1g | Sugar: 35g | Vitamin A: 529IU | Calcium: 39mg | Iron: 1mg