Layered Pumpkin Torte

INGREDIENTS

Crust

• 1½ cups graham cracker crumbs
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup (2/3 stick) butter, melted

Cream Cheese Layer

• 12 ounces cream cheese, room temperature
• 1 cup sugar
• 3 eggs

Pumpkin Filling

• 1 can (15 ounces) solid-pack pumpkin
• 3 eggs, separated
• ¾ cup sugar (divided)
• ½ cup milk
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 envelope unflavored gelatin
• ¼ cup cold water

Topping

• 1 cup heavy whipping cream
• 3 tablespoons sugar
• ¼ teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into ungreased 13-by-9-inch baking dish.
3. Prepare cream cheese filling:
4. In large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy.
5. Pour over crust. Bake in preheated oven 15 to 20 minutes or until set. Cool on a wire rack.
6. Prepare pumpkin filling:
7. In large saucepan, combine pumpkin, egg yolks, ½ cup sugar, milk, cinnamon and salt. Cook and stir over low heat 10 to 12 minutes or until mixture is thickened and reaches 160 degrees.
8. In small bowl, sprinkle gelatin over cold water; let stand 1 minute. Over low heat, stir into pumpkin mixture until gelatin is completely dissolved; cool.
9. In a double boiler over medium-low heat, combine egg whites and remaining sugar. Whisk continuously until sugar has dissolved and the mixture reaches 160 degrees, about 5 minutes. Remove from heat.
10. With an electric mixer, beat egg white mixture until stiff glossy peaks form. Fold into pumpkin mixture.
11. Pour mixture over cream cheese layer. Cover and refrigerate at least 4 hours or until set.
12. Just before serving, prepare topping:
13. In large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.In large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
14. Spread topping over pumpkin layer.