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kahlua marbled pumpkin cheesecake

(1 rating)
Recipe by
Priscilla Wooten
Douglasville, GA
(1 rating)

Ingredients For kahlua marbled pumpkin cheesecake

  • 3/4 c
    gingersnap crumbs
  • 1/4 tsp
    nutmeg, ground
  • 1/4 tsp
    ginger, ground
  • 1/2 tsp
    cinnamon, ground
  • 1 lb
  • 4
  • 1 c
  • 16 oz
    cream cheese, softened
  • 1/4 c
    butter, unsalted and melted
  • 1/4 c
    powdered sugar
  • 3/4 c
    graham cracker crumbs
  • 1/2 c

How To Make kahlua marbled pumpkin cheesecake

  • 1
    In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter; toss to combine. Spread evenly onto bottom of 8-inch springform pan.
  • 2
    Bake at 350 degrees for 5 minutes; cool.
  • 3
    In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
  • 4
    Add eggs, one at a time, beating until well after each addition.
  • 5
    Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
  • 6
    Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
  • 7
    Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
  • 8
    Place on baking sheet and bake at 350 degrees for 45 minutes.
  • 9
    Without opening oven door, let cake stand in turned off oven 1 hour.
  • 10
    Remove from oven and cool, then chill; remove from pan.

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