KahlÚa Marbled Pumpkin Cheesecake Recipes

MARBLED PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
• In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
• Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
• Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

KAHLUA MARBLED PUMPKIN CHEESECAKE

Steps:

• 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.
• Bake at 350 degrees 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 until 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 through layers with uplifting motion in four to five places to create marbled effect.
• Place on baking sheet and bake at 350 degrees 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.

KAHLUA® PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• 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.