KAHLUA MARBLED PUMPKIN CHEESECAKE
Steps:
- 1. In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter; toss to combine. Spread evenly onto bottom of 8-inch springform pan.
- 2. Bake at 350 degrees for 5 minutes; cool.
- 3. In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
- 4. Add eggs, one at a time, beating until well after each addition.
- 5. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
- 6. Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
- 7. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
- 8. Place on baking sheet and bake at 350 degrees for 45 minutes.
- 9. Without opening oven door, let cake stand in turned off oven 1 hour.
- 10. Remove from oven and cool, then chill; remove from pan.
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Mustakim Billa
[email protected]I'm a huge fan of pumpkin cheesecake, so I was really excited to try this recipe. I was disappointed, though. The cheesecake was too sweet and the Kahlua flavor was too strong. I won't be making this again.
Rane Pal
[email protected]This cheesecake was a disappointment. The Kahlua flavor was barely noticeable, and the cheesecake was too dense and dry. I wouldn't recommend this recipe.
Shrawan Chaulagain
[email protected]I'm not sure what all the fuss is about. This cheesecake was just average. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Awal Ahmed
[email protected]This cheesecake was a disaster! The crust was soggy, the cheesecake was overcooked, and the marbling effect didn't work at all. I followed the recipe exactly, so I'm not sure what went wrong.
Caitlyn Syben
[email protected]I thought this cheesecake was just okay. The Kahlua flavor was a bit too strong for my taste, and the crust was a bit too crumbly. I might try making it again with a different crust and less Kahlua.
Amra Stafasani
[email protected]This cheesecake was a bit more work than I expected, but it was worth it! The marbling effect was so pretty, and the cheesecake was so creamy and flavorful. I would definitely make this again for a special occasion.
Zipporah Mwikali
[email protected]I'm not a huge fan of pumpkin, but I decided to try this cheesecake anyway because it looked so good in the pictures. I'm so glad I did! The cheesecake was so light and fluffy, and the Kahlua flavor was really subtle. I would definitely make this aga
kakar typist
[email protected]This cheesecake was absolutely delicious! The Kahlua and pumpkin flavors were perfectly balanced, and the cheesecake was so creamy and smooth. I will definitely be making this again.
MD Sumon Marjan
[email protected]I made this for my Thanksgiving dessert, and everyone raved about it! I loved the combination of pumpkin and Kahlua, and the crust was so buttery and flaky. I'll definitely be making this again next year.
Erwin
[email protected]I've made this cheesecake twice now, and it's always a hit! The Kahlua adds a delicious flavor and richness, and the pumpkin gives it a nice fall twist. I love the marbled look, too. It's so pretty and elegant.
Jolene Truby
[email protected]This was my first time making a cheesecake, and it turned out great! It was easy to follow your instructions, and the marble effect on top was such a fun surprise. My guests were really impressed, and I'll definitely be making this again.