Shelly's Recipe

PUMPKIN CHEESECAKE TORTE

Category: Tortes

Crust
1 1/2 cup graham cracker crumbs
1/3 cup butter, melted

Filling
12 oz cream cheese, softened
5 eggs, divided
1 1/4 cups sugar, divided
1 tsp sugar
1 (16 oz) can solid pack pumpkin
1/2 cup milk
1 tsp ground cinnamon

Topping
1 cup heavy cream, whipped

Crust: In a medium bowl combine ingredients. Spray a 12x8 inch baking pan with cooking spray and press crumb mixture into bottom of dish.

Filling: Combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake at 250 for 15 minutes.

In a medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Bake an additional 40-45 minutes, or until pumpkin is set. Cool and chill.

For topping, spoon over top. Cut into squares and serve.

NOTE: This is also good as a frozen dessert.