This festive dessert torte features a graham cracker crust with a luscious cheesecake filling and a fluffy pumpkin topping. A great dessert for fall and winter holidays.

Layered Pumpkin Torte

2 cups graham cracker crumbs (about 24 squares)
1/2 cup butter, melted
1/4 cup granulated sugar
1/4 cup chopped pecans
1 (8-ounce) package cream cheese
3/4 cup granulated sugar
2 large eggs, beaten
1/3 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
2 egg yolks, lightly beaten
1/2 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16-ounce) can pumpkin
2 large fresh egg whites*
1/4 cup granulated sugar

1. In a medium bowl combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Remove 1/4 cup crumb mixture; stir in chopped pecans; set aside.
2. Press remaining crumb mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
3. In a small mixing bowl combine cream cheese, 3/4 cup sugar, and 2 eggs. Beat until well-mixed. Pour over crumb mixture in pan.
4. Bake at 350°F (175°C) for 18 to 20 minutes. Cool on wire rack.
5. In a medium saucepan combine 1/3 cup sugar and gelatin. Stir in 2 egg yolks, milk, cinnamon, and salt. Cook and stir over medium heat until bubbly; stir in pumpkin. Transfer mixture to a large mixing bowl; cool.
6. In a small mixing bowl beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form.
7. Gently fold egg whites into cooled pumpkin mixture. Spoon over cooled crust in baking pan. Cover; chill at least 4 hours or until pumpkin mixture is firm.
8. Just before serving, sprinkle reserved crumb mixture on top.

Makes 12 servings.

*Note: Please exercise caution when using raw eggs that are uncooked in prepared food (see Food Safety). We suggest using a pasteurized egg white product for this recipe.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.