KAHLUA MARBLED PUMPKIN CHEESECAKE

FOR THE CRUST:
3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
FOR THE FILLING:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 eggs
1 (16-ounce) can solid-pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua (coffee-flavored liqueur)

Heat oven to 350 degrees F.

TO PREPARE THE CRUST:
In bowl, combine gingersnap and graham cracker crumbs with powdered sugar and melted butter. Stir to combine. Press evenly onto bottom of an 8-inch springform pan. Bake 5 minutes. Cool.

TO PREPARE THE FILLING:
In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light. Add eggs one at a time, beating well after each addition. Transfer 1 cup of the mixture to a separate bowl and blend in the 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 a table knife, cut through layers with uplifting motion in four to five places to create a marbled effect.

Place pan on a baking sheet and bake for 45 minutes. Without opening oven door, turn oven off and let cake stand in oven 1 hour. Remove from oven and let cool, then chill. Remove from pan when chilled.

Makes about 12 servings
Source: The Great American Favorite Brand Name Cookbook