HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Thanksgiving Marbled Pumpkin Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 3/4 cup gingersnap cookie crumbs 3/4 cup graham cracker crumbs 1/4 cup powdered sugar 1/4 cup melted butter Filling: 16 ounces softened cream cheese 1 cup sugar 4 large eggs 16 ounce can pumpkin puree 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/2 cup Kahlua liqueur Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of an 8 inch springform pan tightly with foil. Stir together gingersnap and graham crumbs with powdered sugar in a medium bowl. Add melted butter and stir until evenly moistened. Press the crust mixture evenly into the bottom of the prepared pan. Bake crust 5 minutes. Transfer pan to a rack and cool while preparing filling. For Filling: Beat together cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Transfer 1 cup of the cream cheese mixture to a medium bowl. Stir in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour 1/2 of the pumpkin batter over the prepared crust. Top with half of the cream cheese batter. Repeat layering once more. Cut through the batter layers in 5 to 6 places with the tip of a knife to create a marbled look. Transfer cheesecake to a large roasting pan. Add enough hot water to come halfway up sides of the springform. Reduce oven to 300 degrees and bake cheesecake about 1 hour until set. Discard foil and refrigerate cheesecake overnight. Rub a warm, damp towel around the outside of the springform. Carefully remove pan sides. Slice cheesecake with a hot knife. Serves 8 to 10. Related Recipes •   Thanksgiving Caramel Pecan Cheesecake •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Thanksgiving Cranberry Swirl Cheesecake •   Quick Pumpkin Ice Cream •   Thanksgiving Pumpkin Pie Squares •   Halloween Pumpkin Cheesecake Cutout Bars •   Thanksgiving Pumpkin Pumpkin Pie •   Cheesecake Factory Pumpkin Cheesecake •   Christmas Pumpkin Pecan Cheesecake Supreme •   Thanksgiving Cranberry Salad •   Mocha Marble Cheesecake •   Praline Pumpkin Dessert •   Thanksgiving Fresh Cranberry Relish •   Pumpkin Cheesecake Supreme •   Easy Holiday Pumpkin Pecan Layer Pie •   Strawberry Marbled Cheesecake •   Easy Pumpkin Dessert •   Thanksgiving Oyster Dressing •   Thanksgiving Stuffing Stuffed Mushrooms •   Pumpkin Cookies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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