Kahlua Marbled Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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KAHLUA MARBLED PUMPKIN CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bragan Estate in Arlington, Texas in 1988. Ingredients:
3/4 cup gingersnap crumbs |
3/4 cup graham cracker crumbs |
1/4 cup powdered sugar |
1/4 cup unsalted butter melted |
16 ounces cream cheese softened |
1 cup granulated sugar |
4 eggs |
16 ounces canned pumpkin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/2 cup kahlua |
Directions:
1. In a bowl combine gingersnap and graham cracker crumbs with powdered sugar and butter.
2. Toss to combine then spread evenly into bottom of spring form pan.
3. Bake at 350 for 5 minutes and cool.
4. In mixer bowl beat cream cheese until smooth then gradually add sugar and beat until light.
5. Add eggs one at a time beating well after each addition.
6. Transfer 1 cup mixture to bowl and blend in pumpkin, cinnamon, ginger, nutmeg and kahlua.
7. Pour half of pumpkin mixture into prepared crust then top with half of cream cheese mixture.
8. Repeat layers using remaining pumpkin and cream cheese mixtures.
9. Using table knife cut through layers with uplifting motion in five places to create marbled effect.
10. Place on baking sheet and bake at 350 for 45 minutes.
11. Without opening oven door let cake stand in turned off oven 1 hour then remove from oven.
12. Cool then chill.
13. Remove from pan and serve.
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