How to make it

  • In a bowl combine gingersnap and graham cracker crumbs with powdered sugar and butter.
  • Toss to combine then spread evenly into bottom of spring form pan.
  • Bake at 350 for 5 minutes and cool.
  • In mixer bowl beat cream cheese until smooth then gradually add sugar and beat until light.
  • Add eggs one at a time beating well after each addition.
  • Transfer 1 cup mixture to bowl and blend in pumpkin, cinnamon, ginger, nutmeg and kahlua.
  • Pour half of pumpkin mixture into prepared crust then 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 five places to create marbled effect.
  • Place on baking sheet and bake at 350 for 45 minutes.
  • Without opening oven door let cake stand in turned off oven 1 hour then remove from oven.
  • Cool then chill.
  • Remove from pan and serve.

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