A festive dessert torte with a graham cracker crust topped with a layer of cheesecake and a layer of pumpkin custard.

Pumpkin Cheesecake Torte

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

1. In a medium bowl, combine together graham cracker crumbs and melted butter. Spray a 13 x 9-inch baking dish with vegetable cooking spray. Press the crumb mixture onto the bottom of the dish. Set aside.
2. 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 in a 350°F (175°C) oven for 15 minutes.
3. 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 16 servings.