Adult Desserts: Kahlua Cheesecake

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Raise your right hand if you like cheesecake. Ok, now keep that hand raised, and also, raise your left hand if you like to drink. Now, keep’em high, and hop on one foot if you like the idea of combining the two. Ok, sorry, got a little carried away, you might look kind of silly now, but we wanted to prove a point. Even when Thanksgiving isn’t, a day away, a good dessert or a good drink is always a good idea. But when you can kill two birds with one stone and combine the two, I’m all for it. We’ll have several dessert dishes at the 101 house this year, but one that’s new for us, is the Kahlua Cheesecake, a boozy dessert that should be fun to try. You can use Kahlua original, or if you really want to be festive, try making it with the new Kahlua Pumpkin Spice. The recipe is below, let us know how it came out.

Kahlua Cheesecake

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup powdered sugar
  • 1/4 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 16 ounces canned pumpkin
  • 1/2 teaspoon ground
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup KAHLÚA OR KAHLÚA Pumpkin Spice

In a bowl combine graham cracker crumbs with powdered sugar and butter, then press evenly into the bottom of a spring form pan. Bake at 350°F for 5 minutes and cool.

In mixing bowl beat cream cheese until smooth, then gradually add sugar and beat until fluffy.  Add eggs one at a time, beating well after each addition.
Transfer 1 cup of the mixture to another bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlúa Pumpkin Spice. Pour half of pumpkin mixture into prepared crust then 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 five places to create marbled effect.

Place on baking sheet and bake at 350°F for 45 minutes.

After 45 minutes, turn the oven off but do not remove cake or open the oven door. Let cake stand in oven for 1 hour then remove and place in the fridge to chill. Remove from pan and serve.


Alex is a full time consultant with 10+ years experience in the wine & spirits + consumer packaged goods industries. He is not a professional bartender, but is BarSmarts certified and makes a mean caipirinha. When not writing, Alex can be found traveling, spending time with his family, or bar hopping.

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