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 cup sugar, divided
1 tsp vanilla extract
1 3/4 cup solid pack pumpkin (16 oz can)
1/2 cup milk
1 tsp ground cinnamon

Topping:
1 cup heavy cream, whipped
Slivered candied ginger(optional)

For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.

For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake at 350 for 15 minutes.

In 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. Return to oven and bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.

For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert.