RumChata® Cheesecake Shooters
Mix graham cracker crumbs, cinnamon and butter in a small bowl until combined. Place about 1 tablespoon into the bottom of each shooter glass (use shot glasses or other small glasses). Reserve any leftover crumbs for garnishing. Combine cream cheese and sugar using an electric mixer. Add corn syrup, rum cream, and cinnamon; beat until smooth. Fold in the whipped topping and divide the mixture evenly among the 12 glasses.
Ingredients
Crust:
- 2/3 cup graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/3 cup Crown® Lily White® Corn Syrup
- 1/4 cup RumChata® Caribbean Rum with Cream
- 1/4 teaspoon ground cinnamon
- 1 cup whipped topping + additional for garnishing
Method
Mix graham cracker crumbs, cinnamon and butter in a small bowl until combined. Place about 1 tablespoon into the bottom of each shooter glass (use shot glasses or other small glasses). Reserve any leftover crumbs for garnishing.
Combine cream cheese and sugar using an electric mixer. Add corn syrup, rum cream, and cinnamon; beat until smooth. Fold in the whipped topping and divide the mixture evenly among the 12 glasses.
Top each with a dollop of whipped topping, graham cracker crumbs or a sprinkle of cinnamon. Chill 1 hour before serving.
