|
(I've decided that this is a great Christmas Gift...Enjoy!!!!!) Kahlua Marbled Pumpkin Cheesecake3/4 cup gingersnap crumbs3/4 cup graham cracker crumbs 1/4 cup powdered sugar 1/4 cup unsalted butter, melted 2 8 oz. packages cream cheese, softened 1 cup sugar 4 eggs 1 16 oz. can pumpkin 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 cup KahluaŽ 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 350 degrees, 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 350 degrees 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. Back to the Cake Index |
