The best delicious Kahlua Marbled Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kahlua Marbled Pumpkin Cheesecake recipe today!
Hello my friends, this Kahlua Marbled Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Kahlua Marbled Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Kahlua Marbled Pumpkin Cheesecake.
What Makes This Kahlua Marbled Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kahlua Marbled Pumpkin Cheesecake.
Ready to make this Kahlua Marbled Pumpkin Cheesecake Recipe? Let’s do it!
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3/4 c Gingersnap crumbs 1 lb Canned pumpkin
3/4 c Graham cracker crumbs 1/2 ts Ground cinnamon
1/4 c Powdered sugar 1/4 ts Ground ginger
1/4 c Unsalted butter; melted 1/4 ts Ground nutmeg
16 oz Cream cheese; softened 1/2 c Kahlua
4 Eggs
In bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Press evenly onto bottom of 8″
springform pan. Bake at 350~ for 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 well after each
addition. Transfer 1 cup mixture to separate 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 thru layers with uplifting motion in four to
five places to create marbled effect. Place on baking sheet and bake
at 350~ 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.
Yields
12 servings
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