3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered sugar
1/4 c Unsalted butter; melted
16 oz Cream cheese; softened
4 Eggs
1 lb Canned pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua
In bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Press evenly onto bottom of 8"
springform pan. Bake at 350~ for 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 well after each
addition. Transfer 1 cup mixture to separate 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 thru layers with uplifting motion in four to
five places to create marbled effect. Place on baking sheet and bake
at 350~ for 45 minutes. Without opening oven door, let cake stand in
