1/2 cup KAHLÚA or KAHLÚA Pumpkin Spice
16 ounces canned pumpkin
1 1/4 cups graham cracker crumbs
1/4 cup powdered sugar
1/4 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
How to mix it
In a mixing bowl combine graham cracker crumbs with powdered sugar and butter, then press evenly into the bottom of a spring form pan. Bake at 350°F for 5 minutes and cool.
In mixing bowl beat cream cheese until smooth, then gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition.
Transfer 1 cup of the mixture to another bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlúa Pumpkin Spice. Pour half of pumpkin mixture into prepared crust then 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 five places to create marbled effect.
Place on baking sheet and bake at 350°F for 45 minutes.
After 45 minutes, turn the oven off but do not remove cake or open the oven door. Let cheesecake stand in oven for 1 hour then remove and place in the fridge to chill. Remove from pan and serve.