Layered Pumpkin Dessert Recipe

Layered Pumpkin Dessert Recipe photo by Taste of Home

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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

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Layered Pumpkin Dessert Recipe

Prep: 40 min. + cooling Bake: 15 min. + chilling

Yield: 15 Servings

40 20 60

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:
1 can (15 ounces) solid-pack pumpkin
3 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

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350° 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°; or is thick enough to coat the back of a metal spoon. 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 160°, 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 bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 370 calories, 21 g fat (12 g saturated fat), 144 mg cholesterol, 275 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61