Just like any cheesecake ... I don't think so! This one will send your senses reeling ... a real treat. Aren't you always looking for a different recipe during the Holidays? Well, this is it.
3/4 C. gingersnap crumbs
3/4 C. graham cracker crumbs
1/4 C. powdered sugar
1/4 C. (4 T.) melted unsalted butter
2 (8 oz.) packages cream cheese, softened
1 C. sugar
1 (1#) can pumpkin – or fresh prepared and mashed
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/2 C. Kahlua
Heat oven to 350 degrees. In bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Press evenly onto bottom of 8” springform pan. Bake 5 mins. Cool.
In mixer bowl, beat cream cheese until smooth. Gradually add sugar and bet until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl and blend with 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 or five places (not touching bottom crust) to create marbled effect. Place on baking sheet and bake at 350 degrees for 45 minutes. Without opening oven door, leave cake in turned-off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.