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Kahlua Marbled Pumpkin Cheesecake

 
Kahlua Marbled Pumpkin Cheesecake
624

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

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
*

Directions

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

These are the ingredients you need to make the crust.
Add the crackers into a food processor.
Next add butter, sugar and spices into the fine crumbs.
Process until well mixed.

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

Transfer the mixture into a 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.

Gradually add granulated sugar.
Beat until light and fluffy again.

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

Next get ready these a few ingredients.
Add eggs, one at a time,

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

Transfer 1 cup mixture to separate bowl.
Add pumpkin,
cinnamon, ginger, nutmeg,
and Kahlua.

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

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

Repeat layers using remaining pumpkin and cream cheese mixtures.

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.

Using table knife,

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.

Note:

When slice pie, run knife under hot water, then slice. Repeat same step before you do any slice.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Made this cheesecake for Christmas dinner at our friends' place and it was a big hit. Everyone loved it. I added 1 1/2 pounds pumpkin accidentally, but the cheesecake still turned out very tasty. Rich pumpkin flavor with cheesecake, creamy and delicious. Leftover slices were already wrapped into a aluminum foil and frozen in their freezer, they kept them :)

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 24248% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 127mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 151% Vitamin C 3%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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