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Ingredientes
- 3/4 c. Gingersnap crumbs
- 3/4 c. Graham cracker crumbs
- 1/4 c. Powdered surgar
- 1/4 c. Melted unsalted butter
- 2 pkt 8 ounce. cream cheese, softened
- 1 c. Granulated sugar
- 4 x Large eggs
- 1 can (1 lb.) pumpkin
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1/2 c. Kahlua
Direcciones
- In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Spread proportionately onto bottom of 8-inch springform pan. Bake at 350 degrees F 5 min. Cold. In mixer bowl, beat cream cheese till smooth. Gradually add in granulated sugar and beat till light.
- Add in Large eggs, one at a time, beating till well after each addition. Transfer 1 c. mix to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mix into prepared crust. Top with half of cream cheese mix. 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 min. Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cold, then chill. Remove from pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 90 | 30% |
| Total Fat 10.1g | 13% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 261mg | 11% |
| Potassium 122mg | 3% |
| Total Carbs 47.48g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 27.77g | 19% |
| Protein 4.77g | 8% |
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