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Pumpkin Cream Cheese Torte




Source of Recipe


Internet


List of Ingredients




½ of a 6-oz. pkg. Zwieback, crushed (1¼ cups)
5 amaretti cookies, crushed (¼ cup)
1/3 cup granulated sugar
½ cup butter, melted
1 envelope unflavored gelatin
¼ cup cold water
Brandy
1 cup packed brown sugar
¾ tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground nutmeg
10 oz. cream cheese, softened
1½ cups whipping cream
1 15-oz. can pumpkin
Sweetened Whipped cream
Crystallized ginger or chopped toasted almonds



Recipe



Preheat oven to 350°. For crust, in a medium bowl combine crushed Zwieback, amaretti cookies, and granulated sugar. Stir in melted butter. Press the crumb mixture onto the bottom of a 10-inch springform pan or removable-bottom quiche pan. Bake for 15 minutes. Let cool on a wire rack.

In a 2-cup glass measuring cup combine unflavored gelatin and cold water. Place cup in a small saucepan with simmering water. Cook and stir until gelatin is dissolved. Remove cup from saucepan. Add brandy to gelatin mixture to equal 2/3 cup.

In a medium mixing bowl stir together brown sugar, ginger, cinnamon, and nutmeg. Stir in gelatin mixture; set aside.

In a large mixing bowl, beat cream cheese with an electric mixer on medium speed to soften. Gradually add whipping cream. Beat on medium speed until thickened. Add pumpkin; beat on low speed until combined. Gradually add gelatin mixture, beating on low speed until combined.

Transfer mixture to prepared crust, spreading evenly in pan. Chill 8 hours or until set. Serve with whipped cream and garnish with crystallized ginger or toasted almonds. Makes 12 to 16 servings.