Kahlua Marbled Pumpkin Cheesecake
Contributed by Diane S.
(Makes about 12 servings)

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
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.

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.

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.