Ingredients Jump to Instructions ↓

  1. 3/4 cup 109g / 3.8oz Gingersnap crumbs

  2. 3/4 cup 109g / 3.8oz Graham cracker crumbs

  3. 1/4 cup 49g / 1.7oz Powdered sugar

  4. 1/4 cup 49g / 1.7oz Unsalted butter - melted

  5. 2 Cream cheese - softened

  6. 1 cup 198g / 7oz Granulated sugar

  7. 4 Eggs

  8. 1 Can pumpkin

  9. 1/2 teaspoon 2 1/2ml Ground cinnamon

  10. 1/4 teaspoon 1 1/3ml Ground ginger

  11. 1/4 teaspoon 1 1/3ml Ground nutmeg

  12. 1/2 cup 118ml Kahlua

Instructions Jump to Ingredients ↑

  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 350F 5 minutes.

  3. Cool.

  4. In mixer bowl, beat cream cheese until smooth.

  5. Gradually add granulated sugar and beat until light. Add eggs, one at a time, beating until well after each addition.

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

  7. 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 350F for 45 minutes.

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

  9. Remove from oven and cool, then chill.

  10. Remove from pan.


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