Kahlua Marbled Pumpkin Cheesecake

Name: Kahlua Marbled Pumpkin Cheesecake
Total time: P1H30M
Yield: 10
Cuisine: Fusion
Ingredients: gingersnap crumbs; graham cracker crumbs; brown sugar; butter; cream cheese; sugar; eggs; pumpkin purée (canned); cinnamon; ginger; nutmeg; liqueur

These are the ingredients you need to make the crust.

Next add butter, sugar and spices into the fine crumbs.

Transfer the mixture into a 8-inch springform pan greased with butter.

Transfer 1 cup mixture to separate bowl.

Pour half of pumpkin mixture into prepared crust.

Place on baking sheet and bake at 350 degrees F for 45 minutes.

Pumpkin, kahlua and cheesecake, yes, you will find them all in this cheesecake. It's creamy, silky, has that nice coffee flavor from kahlua; and also super pumpkin-y. A decadent dessert that impresses everyone.

Yield

10
servings

Prep

45
min

Cook

45
min

Ready

90
min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¾	cup	gingersnap crumbs	*
¾	cup	graham cracker crumbs	*
¼	cup	brown sugar
¼	cup	butter unsalted, melted
2	packages	cream cheese softened, 8 oz each
1	cup	sugar granulated
4	large	eggs
1	pound	canne pumpkin purée
½	teaspoon	cinnamon ground
¼	teaspoon	ginger ground	*
¼	teaspoon	nutmeg ground	*
½	cup	liqueur coffee flavor, such as kahlua	*

Ingredients

Amount	Measure	Ingredient	Features
177	ml	gingersnap crumbs	*
177	ml	graham cracker crumbs	*
59	ml	brown sugar
59	ml	butter unsalted, melted
2	packages	cream cheese softened, 8 oz each
237	ml	sugar granulated
4	large	eggs
453.6	g	canne pumpkin purée
2.5	ml	cinnamon ground
1.3	ml	ginger ground	*
1.3	ml	nutmeg ground	*
118	ml	liqueur coffee flavor, such as kahlua	*

Directions

In a food processor, add gingersnap and graham cracker crumbs with brown sugar and butter. Process well.

Spread evenly onto bottom of 8-inch springform pan greased with butter. Push it down firmly.

Bake at 350℉ (180℃) F 5 minutes. Cool.

Set aside and let cool.

In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light.

Add eggs, one at a time, beating until well blended after each addition.

Transfer 1 cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.

Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture.

Repeat layers using remaining pumpkin and cream cheese mixtures.

Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350℉ (180℃) F for 45 minutes.

Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cool, then chill in the frige for overnight or at least 8 hours. Remove from pan. Slice and serve.

Slice and serve.