Marbled Pumpkin Cheesecake
- 3/4 c. gingersnap crumbs
- 3/4 c. graham cracker crumbs
- 1/4 c. powdered sugar
- 1/4 c. (4 Tbsp.) melted unsalted butter or margarine
- 16 oz. (2 pkg.) cream cheese, softened
- 1 c. sugar
- 4 eggs
- 16 oz. can pumpkin
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 c. coffee flavored liqueur (Kahlua)
- Combine gingersnap and graham cracker crumbs with powdered sugar and butter.
- Toss to mix.
- Press evenly onto bottom of 8-inch spring-form pan.
- Bake at 350u0b0 for 5 minutes.
- Cool.
- In mixer bowl, beat cream cheese until smooth.
- Gradually beat in 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 liqueur.
- 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 4 to 5 places to create marble effect.
- Place on bake sheet and bake at 350u0b0 for 45 minutes.
- Without opening oven door, let cake stand in turned-off oven 1 hour.
- Remove from oven and cool, then chill.
- Yields about 12 servings.
gingersnap crumbs, graham cracker crumbs, powdered sugar, butter, cream cheese, sugar, eggs, pumpkin, cinnamon, ginger, nutmeg, coffee
Taken from www.cookbooks.com/Recipe-Details.aspx?id=208337 (may not work)