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)

1. Combine gingersnap and graham cracker crumbs with powdered sugar and butter.
2. Toss to mix.
3. Press evenly onto bottom of 8-inch spring-form pan.
4. Bake at 350u0b0 for 5 minutes.
5. Cool.
6. In mixer bowl, beat cream cheese until smooth.
7. Gradually beat in sugar and beat until light.
8. Add eggs, one at a time, beating well after each addition.
9. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and liqueur.
10. Pour half of pumpkin mixture into prepared crust.
11. Top with half of cream cheese mixture.
12. Repeat layers using remaining pumpkin and cream cheese mixtures.
13. Using table knife, cut through layers with uplifting motion in 4 to 5 places to create marble effect.
14. Place on bake sheet and bake at 350u0b0 for 45 minutes.
15. Without opening oven door, let cake stand in turned-off oven 1 hour.
16. Remove from oven and cool, then chill.
17. 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)