Kahlua Marbled Pumpkin Cheesecake


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Member since 2006
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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
4 eggs
1 can (16 oz.) canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua


Directions

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 350ºF for 5 minutes. Cool. In mixer bowl, beat cream cheese until smooth. Gradually add sugar and beat until light. Add eggs, one at a time, beating until 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 through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350ºF 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.


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