Kahlua® Pumpkin Cheesecake Recipe - Allrecipes.com
Kahlua(R) Pumpkin Cheesecake Recipe
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Kahlúa Pumpkin Cheesecake
See how to make a rich, marbled pumpkin cheesecake flavored with Kahlúa. See more

Kahlua® Pumpkin Cheesecake

Recipe by  

"In this rich, marbled cheesecake, Kahlua imparts warm, coffee notes to a classic autumn dessert."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F.
  2. Combine graham cracker crumbs, powdered sugar and butter in a bowl. Spread evenly onto bottom of springform pan. Bake 5 minutes; cool.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove cake from oven, cool to room temperature, then refrigerate. Remove from pan before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2013

This cheesecake was easy to make and turned out great! Delicious!

 
Most Helpful Critical Review
Nov 12, 2013

As much as I enjoy the typical pumpkin cheesecake, I was sure this one would be even more delicious. As some other reviewers mentioned it was more like pumpkin pie than cheesecake. I also found that the Kahlua did not complement the flavors as well as I expected. It was easy to make though and was still tasty. I will opt for plain pumpkin cheesecake next time though.

 

15 Ratings

Nov 15, 2013

I was so excited to see Kahlua recipes on the site. I made this for my office party. I did add in a bit more Kahlua. Everyone LOVED it. Will definitely make it for the holiday for my family.

 
Nov 10, 2013

Made the recipe as is & it turned out great! Drizzled some carmel sauce on the top & served it chilled. Next time I might add some chopped pecans & chocolate chips to the top too! Yummy!

 
Nov 10, 2013

I made this exactly as is. It was probably one of the easiest cheesecakes I have made. I usually hold back a little on the liquor in recipes, but not this time and I was pleasantly surprised. My dad begged me to make another one and he hasn't even finished this one yet.

 
Nov 09, 2013

I just made this and it whipped together very easily! I didn't have a springform pan (it's on my Christmas list), so I just used a frozen pie crust I had in the freezer (don't judge me, lol). I didn't have any ginger so I just used pumpkin pie spice. I also used 1/4 of a cup of Kahlua instead of a half because I didn't want a strong liquor flavor, I just wanted a nod to it. I also put some chocolate chips and pecans on top of half of it, lol! It's a very good, adult, festive dessert!! And EASY!!!

 
Nov 11, 2013

This was good. More like a pumpkin pie than a cheese cake. Couldn't really taste the kahlua either. But, still not bad if you want something pumpkin and sweet.

 
Dec 13, 2013

I tried to save time by buying a ready-made graham cracker crust. Will not do this again as it was not large enough for the cheesecake filling. Will have to make it again with a spring-form pan to get a better idea of how it will trule taste, but it is not too bad as is. Just ended up making indiviual small cheesecakes in muffin tins with the left over filling. I enjoyed the slight hint of Kahlua in the pumpkin.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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