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Kahlua
Marbled Pumpkin
3/4 cup
Gingersnap crumbs
3/4 cup Graham cracker crumbs
1/4 cup Powdered sugar
1/4 cup Melted unsalted butter
2 package 8 oz.
cream cheese, softened
1 cup Granulated sugar
4 Eggs
1 can (1 pound) pumpkin
1/2 teaspoon Ground cinnamon
1/4 teaspoon
Ground ginger
1/4 teaspoon
Ground nutmeg
1/2 cup Kahlua
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In a bowl, combine gingersnap
and graham cracker crumbs with powdered sugar and butter. Toss to
combine. Spread evenly onto bottom of 8-inch spring form pan. Bake at
350 degrees F 5 minutes. Cool.
In mixer bowl, beat cream cheese until smooth. Gradually add
granulated 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 F 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.
Thanks Sarah
a.k.a luvscake
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