Ingredients:
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:
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