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Cream Cheese Pumpkin Torte Recipe:

INGREDIENTS

Crust:

-1 1/2 cups graham cracker crumbs

- 1/3 cup sugar

- 1/2 cup walnuts - chopped fine

- 1 teaspoon ground cinnamon

- 1/3 cup (5 tablespoons) butter - melted

Cream Cheese Filling:

- 12 ounces cream cheese - softened

- 1 cup sugar

- 3 eggs

Pumpkin Filling:

- 15 ounces (1 can) solid packed pumpkin

- 3 eggs - separated

- 3/4 cup sugar - divided

- 1/2 cup milk

- 2 tablespoons ground cinnamon

- 1/2 teaspoon salt

- 1 envelope of unflavored gelatin

- 1/4 cup cold water

- 8 ounces (1 tub) whipped topping

DIRECTIONS

Crust:

- In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.

- Stir in melted butter until all is moistened.

- Press into an ungreased 13x9 baking dish.

Cream Cheese Filling:

- In a large mixing bowl, beat the cream cheese until smooth.

- Beat in a sugar and eggs until fluffy.

- Pour over the crust and bake at 350° for 20 minutes or until set.

- Allow to cool.

Pumpkin Pie Filling:

- In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.

- Cook and stir over low heat 10-12 minutes or until mixture thickens.

- Remove from heat.

- In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.

- Over low heat, stir the gelatin until it is dissolved completely.

- Stir in the pumpkin mixture, allow to cool.

- Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.

- Fold into the pumpkin mixture.

- Pour pumpkin mixture over the cream cheese layer.

- Top with a layer of whipped cream topping.

- Refrigerate for at least 4 hours or until completely set.