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 servingsPREP
45 minCOOK
45 minREADY
90 min
Ingredients
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.
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.
Note:
When slice pie, run knife under hot water, then slice. Repeat same step before you do any slice.
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