Rating: 4.5 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

In this rich, marbled cheesecake, Kahlua imparts warm, coffee notes to a classic autumn dessert.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Combine graham cracker crumbs, powdered sugar and butter in a bowl. Spread evenly onto bottom of springform pan. Bake 5 minutes; cool.

  • Beat cream cheese in a mixer bowl until smooth. Gradually add sugar and beat until light. Add eggs one at a time, beating well after each addition.

  • Transfer 1 cup mixture to a separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust, then 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 five places to create marbled effect.

  • Place springform pan on baking sheet. Bake in preheated oven for 45 minutes. Turn off oven, but do not open oven door. Let cake stand in warm oven 1 hour.

  • Remove cake from oven, cool to room temperature, then refrigerate. Remove from pan before serving.

Nutrition Facts

261 calories; protein 4.5g; carbohydrates 26g; fat 14.7g; cholesterol 84.9mg; sodium 209.4mg. Full Nutrition
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