PUMPKIN KAHLUA CHOCOLATE SWIRL CHEESECAKE
- Cooking Time:
- Preparation Time:
- 1-1/2 cups graham cracker crumbs
- 3 tablespoons melted sweet butter
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons Kahlua
- 4 pkgs. (8 oz. each) cream cheese, softened
- 1-1/2 cups plus 2 tbs. sugar
- 5 eggs
- 1/4 cup plus 2 tbs. flour
- 2 teaspoons pumpkin pie spice
- 1 can (16 oz.) pumpkin puree
- 1/4 cup Kahlua, or to taste
- 3 sq. (1 oz. each) semisweet chocolate, melted with 1/2 tsp. olive oil
- 1 cup heavy cream, whipped
- Preheat oven to 350ºF. Thoroughly grease a 9-inch springform pan.
- Crust: Combine all ingredients and line the bottom and sides of the pan.
- Filling: Cream the cream cheese until fluffy. Gradually add 1-1/2 cups sugar and the eggs, one at a time, beating after each addition.
- Mix flour and spice. Gradually add flour, alternating with pumpkin and Kahlua, until all are added. Pour about 1/3 of the batter into a separate bowl. Melt squares of semisweet chocolate, along with olive oil, in the microwave. If you want a really dark chocolate swirl, substitute a square of unsweetened chocolate for one of the semisweets, or add an unsweetened square if you are really in need of a chocolate fix.
- Stir the melted chocolate into the smaller amount of batter, and then add an additional couple of tablespoons of Kahlua and stir until thoroughly blended.
- Here are Nancy's whimsical optional steps: "Pour 1/2 cup of Kahlua. Pour 1/2 of that into the pumpkin batter and the other half into your glass, or into a cup of steaming hot coffee. Stir a little into the pumpkin batter if you prefer your Kahlua baked."
- Pour the pumpkin batter onto the prepared crust in the springform pan. Spoon the chocolate/Kahlua/pumpkin batter onto the top of the pumpkin batter, spacing 5 or 6 blobs of chocolate evenly across the top of the batter. Draw a knife blade sideways through the batter in a swirling pattern, taking care not to blend the two batters too thoroughly. You should end up with big, bold swirls of chocolate.
- Bake for about 1 hour, 45 minutes, or until the center feels quite firm when touched.
- Nancy again: "Put the cheesecake in the oven and lick the bowls, beaters and utensils while you finish your drink. If it is cold outside, take the 2 tablespoons of rum that you didn't use in Rose Naftalin's original recipe and add to a cup of steaming hot apple cider. Sit by the fire and read a book until the cake is baked. Sometimes, if I am not sure that the cake is done, if it is still a bit jiggly in the middle, I will turn off the oven, crack it open and let it continue baking for another half hour as the oven cools gradually."
- When cooled, cover with whipped cream sweetened with 2 tablespoons sugar (another way to hide cracks). Decorate with Nancy's Chocolate Leaves.
- Tip: Use a combo of cinnamon, nutmeg and allspice if you do not have pumpkin pie spice on hand.
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