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.
Yields
10 Servings