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Recipe for :

Kahlua Marbled Pumpkin Cheesecake
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"Have had this recipe in my files for a long time. Haven't tried it so I cannot critique it but I thought it looked wonderful".


3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c  Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup Kahlua

  • 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.
  • Bake at 350° for five minutes. Cool.
  • In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light.
  • Add eggs, one at a time, beating until well mixed after each addition.
  • Transfer 1 cup of the mixture to a seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of the pumpkin mixture into the prepared crust.
  • Top with half of the cream cheese mixture.
  • Repeat layers using remaining pumpkin and cream cheese mixtures.
  • Using a table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
  • Place on baking sheet and bake at 350° for 45 minutes.
  • Without opening oven door, let cake stand in turned off oven for one hour.
  • Remove from oven and cool, then chill. Remove from pan.

Serves 10

Shirley Cline