Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta
Test Kitchen Tips
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 large eggs
- pumpkin filling:
- 1 can (15 ounces) solid-pack pumpkin
- 3 large eggs, separated
- 3/4 cup sugar, divided
- 1/2 cup 2% milk
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- topping:
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
Directions
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.
- In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
- In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, 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 bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
