Get Out of Line: Gingerbread KAHLÚA Cheesecake for Kalli
When summer saunters into fall, my sister Kalli is one of the first people in line for a pumpkin latte. And while pumpkin reigns as the season’s flavor royalty, gingerbread lingers nigh as we wait to shepherd in winter with a fluffy blanket of snow.
In comes the gingerbread latte and an even longer line. So put down that thermos and get out of line. Grab a fork and let the cozy flavors of molasses, gingerbread, and coffee percolate your holiday senses.
If you also want to skip the pumpkin latte line, enjoy one of my all-time favorites, KAHLÚA Pumpkin Chocolate Cheesecake.
Sweet wishes,
Gingerbread KAHLÚA Cheesecake
You don't need a long line at the coffee shop when you can make cheesecake with molasses, ginger and KAHLÚA.
Equipment
- 1 9-inch springform pan
Ingredients
Crust
- 1 cup gingersnap cookie crumbs
- ½ cup graham cracker crumbs
- 1 tablespoon powdered sugar
- 4 tablespoons unsalted butter, melted
Filling
- 32 oz cream cheese, 4 (8oz each) packages, softened to room temp
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ¼ cup unsulfured molasses
- ½ cup KAHLÚA coffee liquor, or any coffee-flavored liquor, OR 1 tablespoon coffee extract
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
Crust
- Heat oven to 350°F.
- In a bowl, combine gingersnap crumbs and graham cracker crumbs with powdered sugar and melted butter. Toss to combine.
- Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake for 5 minutes. Set aside.
Filling
- In a tiny bowl combine salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In a mixer bowl, beat room temperature cream cheese until smooth.
- Gradually add both sugars and vanilla and beat until light.
- Add eggs, one at a time, beating well after each addition, being careful not to overbeat.
- Stir in molasses and KAHLÚA. Slowly beat just until combined.
- Sprinkle in the spices and stir gently to mix in.
- Pour cheesecake filling into crust. Place in the oven and bake at 350° for 60-65 minutes or until center is barely jiggly anymore. Carefully run a knife between the springform pan and cheesecake. Cool on a wire rack for two hours.
- Refrigerate at least 8 hours before removing from springform pan and serving. Sprinkle some of the crust crumbs on top. Store in refrigerator up to 2 weeks or in freezer up to 3 months.
Nutrition
Calories: 521kcalCarbohydrates: 46gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 141mgSodium: 388mgPotassium: 281mgFiber: 0.5gSugar: 37gVitamin A: 1212IUVitamin C: 0.01mgCalcium: 117mgIron: 2mg
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All text and images © Staci Mergenthal • Random Sweets
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Stacy, sounds fabulous! We love cheesecake and I see this beauty on the menu very soon!
Hi Stacy,
this cake looks very tasty, but I have one small question about the Kahlua: I’ve searched the internet and have read that Kahlua is a coffee-flavored rum-based liqueur from Mexico. Does the alcohol disappears during baking or does it remains in the cake? That’s an important piece of information if someone is pregnant.
Gegards
Yes, the alcohol evaporates during the baking process so it’s safe for children and pregnant women.
Thanks for the reply. I have no Kahlua at home and it would have to be ordered separately. Is Kahlua a very important ingredient for the cake or can I replace it with something else?
You can completey skip the Kahlua and the cheesecake will taste wonderful. It is not a necessary ingredient.
wonderful, then let´s start baking! nothing stands in the way =)
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Regards
Wow this cheesecake looks amazing! 🙂