Kahlua® Pumpkin Cheesecake

13 Reviews 2 Pics
Recipe by  Kahlua®

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

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Adjust Servings

Original recipe yields 16 servings



  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 (13)

Rate This Recipe


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



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.



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!

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Amount Per Serving (16 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Kahlua(R) Pumpkin Whiskey Cocktail


next recipe:

Vegan Pumpkin Eggnog