Pumpkin Cheesecake Torte
A festive dessert torte with a graham cracker crust topped with a layer of cheesecake and a layer of pumpkin custard.
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
Vegetable cooking spray
12 ounces cream cheese, softened
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup granulated sugar
1 (16-ounce) can pumpkin
1/2 cup milk
1 teaspoon ground cinnamon
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine together graham cracker crumbs and melted butter. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Press the crumb mixture onto the bottom of the dish. Set aside.
- In a mixing bowl cream together softened cream cheese, 2 eggs, 1/2 cup sugar, and vanilla and beat until smooth and blended. Pour the mixture over the crust and bake for 15 minutes.
- Meanwhile, in another medium bowl, stir together 3 eggs, 3/4 cup sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon the pumpkin mixture evenly over the cream cheese layer; smooth the top. Return to oven and bake for an additional 40 to 45 minutes, or until the center is set. Cool then chill for about 1 hours.
Makes 12 servings.