When summer saunters into fall, my sister Kalli is one of the first people in line for a pumpkin latte. And while pumpkin reigns as the season’s flavor royalty, gingerbread lingers nigh as we wait to shepherd in winter with a fluffy blanket of snow.
In comes the gingerbread latte and an even longer line. So put down that thermos and get out of line. Grab a fork and let the cozy flavors of molasses, gingerbread, and coffee percolate your holiday senses. If you also want to skip the pumpkin latte line, enjoy one of my favorites, KAHLÚA Pumpkin Chocolate Cheesecake.
Gingerbread KAHLÚA Cheesecake
1 cup gingersnap cookie crumbs
1/2 cup graham cracker crumbs
1 tablespoon powdered sugar
1/4 cup (4 tablespoons) unsalted butter, melted
4 (8-oz.) packages cream cheese, room temperature
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
4 eggs, room temperature
1/4 cup unsulfured molasses
1/2 cup KAHLÚA (or any coffee-flavored liquor), OR 1 tablespoon coffee extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon nutmeg (freshly grated if possible)
1/4 teaspoon ground cloves
Make the crust: (If you don’t have a food processor, you can make crumbs in a blender.) In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and melted butter. Toss to combine. Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake at 350° for 5 minutes. Set aside.
Make the filling:
In a tiny bowl combine salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In a mixer bowl, beat room temperature cream cheese until smooth. Gradually add sugars and vanilla and beat until light. Add eggs, one at a time, beating well after each addition, being careful not to overbeat.
Stir in molasses and KAHLÚA. Slowly beat just until combined. Sprinkle in the spices and stir gently to mix in.
Pour cheesecake filling into crust. Place in the oven and bake at 350° for 60-65 minutes or until center is barely jiggly anymore. Carefully run a knife between the springform pan and cheesecake. Cool on a wire rack for an hour or two.
Refrigerate at least 8 hours before removing from springform pan and serving. Sprinkle crust crumbs on top. Store in refrigerator up to 2 weeks or in freezer up to 3 months.Cozy fall wishes, Staci