Pumpkin Cheesecake Torte
Source of Recipe
Internet
List of Ingredients
Crust:
1 Cup graham cracker crumbs
1 Cup flour
1/2 Cup sugar
1 Cup chopped walnuts
1 tsp. cinnamon
3/4 Cup melted butter
Mix and press firmly in a 13x9x2 pyrex pan
Filling 1
2 8-oz pkg softened cream cheese
1 C sugar
3 eggs
Beat together until smooth; pour over crust
Bake at 350 for 20 minutes. Let cool completely.
Filling 2:
A. 2 C canned pumpkin
3/4 C sugar
3 beaten egg yolks
1/2 C half&half
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
B. 1 envelope Knox unflavored gelatin
1/4 C cold water
3 egg whites
1/2 tsp cream of tartar
1/2 C sugar
Put first 7 ingredients in a saucepan and cook on low until thickened. Remove from heat and let cool to room temperature
Dissolve gelatin in cold water and let sit until thickened (about 10 to 15 minutes). Stir into pumpkin mixture and be sure all is completely cool.
Beat egg whites and cream of tartar until soft peaks form and gradually add 1/2 C sugar until stiff peaks form.
Fold pumpkin mixture into egg white mixture and spread over other filling. Refigerate several hours.
Top with whipped cream and chopped walnuts. Recipe
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