Layered Pumpkin Torte

Name: Layered Pumpkin Torte
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 15 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup sugar; 1 teaspoon ground cinnamon; 1/3 cup butter, melted; 12 ounces cream cheese, softened; 1 cup sugar; 3 eggs; 15 ounces solid pack pumpkin; 3 eggs, separated; 3/4 cup sugar, divided; 1/2 cup milk; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3 ounces unflavored gelatin; 1/4 cup cold water; 1 cup heavy whipping cream; 3 tablespoons sugar; 1/4 teaspoon vanilla extract

Submitted by Kim M.

"Pretty layers of cheesecake and pumpkin. Prize winning Taste of Home recipe."

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Ready In:: 55mins
Ingredients:: 18
Serves:: 15

ingredients

1 ¹⁄₂ cups graham cracker crumbs
¹⁄₃ cup sugar
1 teaspoon ground cinnamon
¹⁄₃ cup butter, melted
Cream Cheese Filling
12 ounces cream cheese, softened
1 cup sugar
3 eggs
Pumpkin Filling
15 ounces solid pack pumpkin
3 eggs, separated
³⁄₄ cup sugar, divided
¹⁄₂ cup milk
2 teaspoons ground cinnamon
¹⁄₂ teaspoon salt
3 ounces unflavored gelatin
¹⁄₄ cup cold water
Topping
1 cup heavy whipping cream
3 tablespoons sugar
¹⁄₄ teaspoon vanilla extract

directions

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.
In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack.
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.
Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.