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Layered Pumpkin Dessertngredients: 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 large eggs Pumpkin Filling: 1 can (15 ounces) solid-pack pumpkin 3 large eggs, separated 3/4 cup sugar, divided 1/2 cup 2% 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 Directions: Continued on next pagengredients: 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 large eggs Pumpkin Filling: 1 can (15 ounces) solid-pack pumpkin 3 large eggs, separated 3/4 cup sugar, divided 1/2 cup 2% 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 Directions: Continued on next page
Directions:
Preheat oven to 350°F (175°C). Combine crumbs, sugar, and cinnamon; stir in melted butter. Press into a 13×9-inch baking dish.
Beat cream cheese until smooth. Add sugar and eggs; beat until fluffy. Pour over crust and bake 15-20 minutes until set. Let cool.
In a double boiler, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt. Cook until 160°F. Stir in gelatin dissolved in cold water. Let cool.
Whisk egg whites with remaining sugar over low heat until 160°F. Beat until stiff peaks form. Fold into pumpkin mix. Pour over cream cheese layer. Chill for 4 hours.
Beat cream with sugar and vanilla until stiff peaks form. Spread over the pumpkin layer.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours 55 minutes
Kcal: 320 kcal
