My friend Teresa gave me a Pumpkin KAHLÚA Cheesecake recipe in 1994 and I’ve been making it the same way ever since. Until now. I couldn’t help but add chocolate to the recipe this time. Luckily it was just as delicious as I imagined because I prepared it for Thanksgiving dinner with the in-laws; which by the way, was one of the most amazing Thanksgiving meals I’ve ever eaten. Thank you Lindsey and Jesse! So now we have KAHLÚA and Chocolate Pumpkin Cheesecake.
Make the crust:
If you don’t have a food processor, you can make crumbs in a blender. I used to make crumbs by smashing cookies/crackers in a Ziplock bag but I’ve found that using my blender gives me finer crumbs which helps the crust stay together better.
A few months ago, I saw this blog post from Bakers Royale and I went nuts over the mini cheesecake pans that she used (Chicago Metallic). I used them for the first time this week and now I wonder if I’ll ever make a traditional 9″ cheesecake again.
I hope you all had a wonderful Thanksgiving this year. Here’s to many more. Cheers!
KAHLÚA and Chocolate Pumpkin Cheesecake
- 9-inch springform pan
- ¾ cup gingersnap cookie crumbs
- ¾ cup graham cracker crumbs
- ¼ cup powdered confectioners sugar
- 4 tablespoons unsalted butter, melted
- 1 cup semi-sweet chocolate
- 16 oz cream cheese, softened to room temperature
- 1 cup sugar
- 4 large eggs, room temperature
- 15 oz pure pumpkin , NOT pumpkin pie mix
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup KAHLÚA liqueur , or your favorite coffee liqueur
- whipped topping , optional
- Heat oven to 350°F. Lightly grease bottom of 9-inch springform pan.
- In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter.
- Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake for 5 minutes.
- Melt chocolate on low heat, stirring until smooth. Remove from heat and set aside. You want the chocolate to cool before you add it to the cheesecake mixture.
- Grease sides of springform pan.
- In a large bowl of an electric mixer fitted with paddle attachment, beat softened cream cheese until smooth. Gradually add sugar and beat until light.
- Add eggs, one at a time, combining thoroughly after each addition, being careful not to overbeat.
- Transfer 1 cup of cheesecake mixture to a separate small bowl. Into this same small bowl, stir in the melted chocolate. Set aside.
- To the remaining cheesecake mixture with the mixer on low speed, add pumpkin, cinnamon, ginger, nutmeg and KAHLÚA.
- Pour half of the pumpkin mixture into prepared crust.
- Pour the chocolate mixture over the pumpkin layer. Then pour on the remaining pumpkin mixture. If you want to make a marble effect, use a table knife to gently cut through layers using an uplifting figure-8 motion and then swirl.
- Bake for 45 minutes. Turn off the oven. Without opening the oven door, let the cheesecake sit in the turned-off oven for 1 hour. Remove from oven and cool completely before chilling in the refrigerator. (The cheesecake, not you.)
All text and images © Staci Mergenthal • Random Sweets