graham cracker crumbs
butter, unsalted and melted
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cream cheese, softened
1In 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.
2Bake at 350 degrees for 5 minutes; cool.
3In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
4Add eggs, one at a time, beating until well after each addition.
5Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
6Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
7Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
8Place on baking sheet and bake at 350 degrees for 45 minutes.
9Without opening oven door, let cake stand in turned off oven 1 hour.
10Remove from oven and cool, then chill; remove from pan.