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Cream Cheese Pumpkin Torte - Recipe

If you like pumpkin pie, you'll love this fantastic dessert layered with a nutty graham cracker base, sweetened cream cheese, and a smooth pumpkin filling, all crowned with creamy whipped topping.
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Cream Cheese Pumpkin Torte Recipe
  • 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.

  • 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 degrees for 20 minutes or until set.
  • Allow to cool.

  • 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.
Prep Time: 45 minutes
Cook Time: 20 minutes
Container: 9x13 baking dish, mixing bowls, saucepans
Servings: 15
-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
-12 ounces cream cheese - softened
-1 cup sugar
-3 eggs
-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