Kahlua Marbled Pumpkin Cheesecake

Kahlua Marbled Pumpkin Cheesecake

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 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c 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 degrees F 5 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 after each addition. Transfer 1 cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture.

Repeat layers using remaining pumpkin and cream cheese mixtures. Using 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 degrees F for 45 minutes. Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.

Kahlua Cheesecake

Chocolate Velvet Cheesecake Recipe

Chocolate Velvet Cheesecake

BASE

1 c Vanilla wafer crumbs 1/2 c Chopped pecans 3 T Granulated sugar 1/4 c Margarine, melted

BODY

2 pk 8-ounce cream cheese, soften

1/2 c Packed brown sugar

2 Eggs

1 pk 6-ounce semi-sweet chocolate

3 T Amaretto

TOPPING

2 c Sour cream

2 T Granulated sugar

BASE: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.

BODY: Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325, 35 minutes.

TOPPING: Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.

Chocolate Cheesecake

Chocolate Amaretto Cheesecake

Chocolate Amaretto
Cheesecake Crust
1 1/2 cups finely chopped blanched almonds
2 tablespoons granulated sugar
3 tablespoons butter, melted

 Preheat the oven to 350 degrees F.Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3 of the way up the sides of a 9-inch springform pan. Bake for 15 to 20 minutes or until lightly browned. Reduce the oven heat to 325 degrees F.

 Filling
5 ounces milk chocolate chips
 5 ounces semisweet chocolate chips
2 tablespoons butter
1/3 cup amaretto liqueur
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 eggs
1 cup sour cream (at room temperature)

 Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth. In a mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well. Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes. Cool to room temperature and remove the sides of the pan. Chill before serving.

 Chocolate Cheesecake