kahlua marbled pumpkin cheesecake

How To Make kahlua marbled pumpkin cheesecake

• 1

  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.
• 2

  Bake at 350 degrees for 5 minutes; cool.
• 3

  In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
• 4

  Add eggs, one at a time, beating until well after each addition.
• 5

  Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
• 6

  Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
• 7

  Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
• 8

  Place on baking sheet and bake at 350 degrees for 45 minutes.
• 9

  Without opening oven door, let cake stand in turned off oven 1 hour.
• 10

  Remove from oven and cool, then chill; remove from pan.
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