3/4 c Gingersnap crumbs 4 Eggs 3/4 c Graham cracker crumbs 1 can (1 pound) pumpkin 1/4 c Powdered sugar 1/2 tsp cinnamon 1/4 c Melted unsalted butter 1/4 tsp ginger 2 pk 8 oz. cream cheese, softened 1/4 tsp nutmeg 1 c sugar 1/2 c Kahlua (Yes!)
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 or pie plate. Bake at 350 degrees F for 5 minutes. Cool.
Beat cream cheese until smooth. Gradually add sugar and beat until light. Add eggs, one at a time, beating until well blended 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 (through and up) 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.
Eat. Get cholesterol reading done again in 5 months.