Kahlua Marble Pumpkin Cheesecake

¾ cup gingersnap crumbs
¾ cup graham crackers crumbs
¼ cup powdered sugar
¼ cup melted margarine
2 (8oz each) pkg Philadelphia Brand® cream cheese, softened
1 cup sugar
4 eggs
1 16oz can Libbys® Solid Pack pumpkin
½ tsp. cinnamon
¼ tsp. ginger
1/4 tsp nutmeg
½ cup Kailua®

In bowl, combine gingersnap and graham cracker crumbs with powdered sugar and margarine. Toss to combine. Press evenly onto bottom of 8” springform
pan. Bake at 350° for 5 minutes. Cool.

In bowl, beat cream cheese until smooth. Gradually add sugar and beat until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl and blend in pumpkin, the spices and Kailua.

Pour half of pumpkin mixture into prepared crust. Top half of cream cheese mixture. Repeat layers alternatively using remaining pumpkin and cream
cheese mixtures. Using table knife, cut thru layers with uplifting in
motion in four to five places to create marbled effect.

Place on a baking sheet and bake at 350° 45 minutes without opening the oven door. Let cake stand in turned-off oven 1 hour. Remove from oven and cool then cover and chill. Carefully loosen and remove from pan.

Makes 12 servings