 Kahlúa® Marbled Pumpkin Cheesecake
Makes about 12 servings
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Image © The Kahlúa® Liqueur trademark is used under permission from Malibu Kahlua International, White Plains, N.Y.
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Kahlúa® Marbled Pumpkin Cheesecake
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Ingredients
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3/4
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cup gingersnap crumbs
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3/4
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cup graham cracker crumbs
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1/4
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cup powdered sugar
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1/4
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cup (4 tablespoons) melted unsalted butter
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2
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(8-ounce) packages cream cheese, softened
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1
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cup granulated sugar
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4
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eggs
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1
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(1-pound) can pumpkin
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground ginger
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1/4
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teaspoon ground nutmeg
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1/2
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cup KAHLúA® Liqueur
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Heat oven to 350°F. In bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Press evenly onto bottom of 8-inch springform pan. Bake 5 minutes. Cool.
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In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlúa®. 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°F for 45 minutes. Without opening oven door, let cake stand in turned-off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.
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© The Kahlúa® Liqueur trademark is used under permission from Malibu Kahlua International, White Plains, N.Y.
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Printed
from fbnr.com
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