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Layered Pumpkin Dessert




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=34806

List of 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 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

Recipe



In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. 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° 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°. 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 mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.