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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
3/4 c. gingersnap crumbs
3/4 c. graham cracker crumbs
1/4 c. powdered sugar
1/4 c. unsalted butter, melted
2 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
4 eggs
2 c. pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1/2 c. Kahlua
Preheat oven to 350F.
In a small bowl, combine gingersnap and graham cracker crumbs, powdered sugar and melted butter with a fork and mix well.
Press onto bottom of and about 1 inch up side of a 9-inch spring-form pan.
Bake at 350F for 5 minutes; cool on wire rack.
In a large bowl, beat cream cheese and sugar with an electric mixer until creamy and smooth.
Add eggs one at a time, beating well after each addition.
Transfer 1 cup of mixture into a separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.
Spread half of pumpkin mixture evenly over crust; place pan on rimmed baking sheet.
Top with half of cheese mixture.
Repeat layers, using remaining pumpkin and cheese mixtures.
Using table knife, cut through layers with uplifting motion in four or five places to create marbled effect.
Bake at 350F for 45 minutes or until center is almost set.
Turn off oven and, without opening over door, let cake stand in oven for 1 hour.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - KAHLUA MARBLED PUMPKIN
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
3/4 c. gingersnap crumbs
3/4 c. graham cracker crumbs
1/4 c. powdered sugar
1/4 c. unsalted butter, melted
2 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
4 eggs
2 c. pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1/2 c. Kahlua
Preheat oven to 350F.
In a small bowl, combine gingersnap and graham cracker crumbs, powdered sugar and melted butter with a fork and mix well.
Press onto bottom of and about 1 inch up side of a 9-inch spring-form pan.
Bake at 350F for 5 minutes; cool on wire rack.
In a large bowl, beat cream cheese and sugar with an electric mixer until creamy and smooth.
Add eggs one at a time, beating well after each addition.
Transfer 1 cup of mixture into a separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.
Spread half of pumpkin mixture evenly over crust; place pan on rimmed baking sheet.
Top with half of cheese mixture.
Repeat layers, using remaining pumpkin and cheese mixtures.
Using table knife, cut through layers with uplifting motion in four or five places to create marbled effect.
Bake at 350F for 45 minutes or until center is almost set.
Turn off oven and, without opening over door, let cake stand in oven for 1 hour.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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