Pumpkin Torte
★★★☆☆
Ingredients
- Crust:
- 1 2/3 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cream Cheese Layer:
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 3/4 cup granulated sugar
- Pumpkin Layer:
- 1 Tbsp plain gelatin
- 1/4 cup cold water
- 1 (15-ounce) can pumpkin purée
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped
Instructions
- 1. Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of an 8-inch square baking dish. \n2. Make the cream cheese layer: In a mixing bowl, beat cream cheese with an electric mixer until light and fluffy. Add eggs and sugar, beating until well combined. Spread over crust. Bake for 20 minutes. Let cool completely.\n3. Make the pumpkin layer: In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.\n4. Combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in bloomed gelatin until dissolved. Let cool.\n5. In a mixing bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating until incorporated. Gently fold egg whites into the cooled pumpkin mixture.\n6. Pour the pumpkin mixture over the cream cheese layer. Refrigerate overnight. Serve with whipped cream.
Wine Pairing: Fruity White