Categories: Desserts, Cakes, Cheese/eggs
      Yield: 10 servings
    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 cn (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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