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Kahlua Marbled Pumpkin Cheesecakee

3/4 c gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c powdered surgar
1/4 c melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c granulated sugar

4 eggs
1 can (1 pound) pumpkin
1/2 ts ground cinnamon
1/4 ts ground ginger
1/4 ts ground nutmeg
1/2 c Kahlua

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. 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
seperate 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.

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