Pumpkin Torte Cheesecake

A layered pumpkin dessert that is like a cheesecake only better!

When most of us think of Autumn, we think of colorful leaves, apple cider, bon fires, and recipes made with pumpkin! Yum. Here is a recipe you will love for your fall gatherings. In our house, it is a Thanksgiving tradition AND a Christmas tradition too. It is four layers and well worth the time it takes to put it together. Be sure and serve it cold. It is best that way.  You'll be hooked and this will top your list of food traditions once you try it!

 Ingredients Needed:

• 24 graham cracker squares, crushed
• 1 stick butter, melted
• 1/2 C sugar
• 2 lg. eggs, beaten
• 3/4 C. sugar
• 8 oz. cream cheese, softened
• 15 oz can pumpkin (1 3/4 C)
• 1/2 t. salt
• 3 lg. egg yolks
• 1 t. cinnamon
• 1/2 C sugar
• 1 envelope unflavored gelatin dissolved in 1/4 C cool water.
• 3 lg. egg whites,
• 1/4 C sugar
• 8 oz Tub of Cool Whip

In a 9X13 glass dish, mix the graham cracker crumbs, melted butter, and 1/2 C sugar. Press with butter paper to make a crust.

Next, in a mixing bowl, beat the 2 large eggs, 3/4 C sugar and cream cheese with mixer. Pour over graham cracker crust.

Bake these 2 layers for 20 minutes at 350 degrees. Meanwhile, prepare in a deep saucepan the third layer...

Cook till thoroughly heated and thick, the pumpkin, salt, 3 lg. egg yolks, cinnamon, and 1/2 C. sugar. Then add the prepared softened unflavored geletin. Stir well to keep from scorching. Remove from heat.

In a deep metal bowl or cool pan, beat the 3 lg. egg whites till fluffy. Add 1/4 C sugar gradually while beating.

Fold carefully and well, the egg white mixture into the warm pumpkin mixture. Pour over baked first two layers. Cool. Chill with plastic wrap over pan in frig.

Just before serving, top with tub of Cool Whip for the fourth layer. Sprinkle top with nutmeg or colored sugar depending on the holiday colors. We cut it into 12 pieces. Enjoy!