Best Kahlua Pumpkin Cheesecake Recipes

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.

KAHLUA PUMPKIN CHEESECAKE MARTINI RECIPE - (4.4/5)

Steps:

• * In a cocktail shaker combine vodka, Kahlua and cheesecake pudding mix. * Stir until the mix is dissolved. * Add half & half and ice. * Shake, pour, and float away on a creamy, dreamy cocktail cloud.

KAHLÚA MARBLED PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. In bowl, mix gingersnap and graham cracker crumbs with powdered sugar and butter. Press onto bottom and part way up sides of 8-inch springform pan. Bake 5 minutes. Cool. In a bowl, beat cream cheese until smooth and light. Slowly beat in sugar until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl; blend in pumpkin, pie spice and Kahlúa. Pour half of pumpkin mixture into prepared crust. Top with half of cheese mixture. Repeat layers. Draw knife through mixtures to marble. Place on baking sheet and bake at 350°F for 45 minutes. Let stand in turned-off oven 1 hour. Cool, then chill.

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.