KAHLÚA Pumpkin Chocolate Cheesecake

My friend Teresa gave me a Pumpkin KAHLÚA Cheesecake recipe in 1994 and I’ve been making it the same way ever since. Until now. I couldn’t help but to add chocolate to the recipe this time [the Ghirardelli made me do it]. Luckily it was just as delicious as I imagined because I prepared it for Thanksgiving dinner with the in-laws; which by the way, was one of the most amazing Thanksgiving meals I’ve ever eaten. Thank you Lindsey and Jesse!

{KAHLÚA® Pumpkin Chocolate Cheesecake}


3/4 cup gingersnap cookie crumbs

3/4 cup graham cracker crumbs

1/4 cup powdered sugar

1/4 cup (4 Tablespoons) unsalted butter, melted


2 (8 oz.) packages cream cheese, softened to room temperature

1 cup sugar

4 eggs, room temperature

1 lb. can pumpkin (NOT pumpkin pie mix)

1 cup semisweet chocolate

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup KAHLÚA

Make the crust:

If you don’t have a food processor, you can make crumbs in a blender. I used to make crumbs by smashing cookies/crackers in a Ziplock bag but I’ve found that using my blender gives me finer crumbs which helps the crust stay together better. In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake at 350° for 5 minutes.

I’ve found a new LOVE. And luckily for anyone who likes to bake cheesecake, you can buy as many of my new loves as you’d like! A few months ago, I saw this blog post from Bakers Royale and I went nuts over the mini cheesecake pans that she used. (Chicago™ Metallic) I used them for the first time this week and now I wonder if I’ll ever make a traditional 9″ cheesecake again.

For the cheesecake:

  • Melt chocolate on low heat, stirring until smooth. Remove from heat and set aside. You want the chocolate to cool before you add it to the cheesecake mixture.
  • In a mixer bowl, beat softened cream cheese until smooth. Gradually add sugar and beat until light. Add eggs, one at a time, beating well after each addition, being careful not to overbeat. Transfer 1 cup mixture to a separate bowl and blend in melted chocolate. Set aside.
  • Add to the remaining cheesecake mixture: pumpkin, cinnamon, ginger, nutmeg and KAHLÚA. Pour half of the pumpkin mixture into prepared crust. Top with the chocolate mixture and then top with the remaining pumpkin mixture. If you want to make a marble effect, use a table knife to gently cut through layers using an uplifting motion and then swirl.
  • Place in the oven and bake at 350° for 45 minutes. Without opening the oven door, let the cheesecake sit in the turned-off oven for 1 hour. Remove from oven and cool completely before chilling in the refrigerator.
  • You can top each serving with a small amount of whipped cream. The chocolate garnishes are simple to make. Melt a small amount of semisweet chocolate in a sealed Ziplock bag on very low heat in the microwave. (The small snack-size bags work really well.) Snip a tiny corner of the bag and make your designs on a piece of wax paper. Let cool completely and then set in whipped cream.

I hope you all had a wonderful Thanksgiving this year. Here’s to many more. Cheers!



  1. Hi Darleen! I’ve spent weeks looking for an online recipe that I couldn’t remember where I saw it. I am so glad you found me back–and am even more thrilled that you signed up for my email.

    Along with this cheesecake, I made an Amaretto White Chocolate Raspberry Truffle cheesecake and a Toffee Bits cheesecake. Those posts will be up soon.

    Thanks! Staci

  2. YES!! I have been looking for this recipe that I found and then Firefox crashed and I could not recall where I had found it 🙂

    You must do a cookbook 🙂

    Thanks for posting and I am now signed up, and getting email, so will never misplace again.

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