Layered Pumpkin Dessert

By pjones-2

Ingredients

• CREAM CHEESE FILLING:
• 1 -1/2 cups graham cracker crumbs
• 1 /3 cup sugar
• 1 teaspoon ground cinnamon
• 1 /3 cup butter, melted
• 12 ounces cream cheese, softened
• 1 cup sugar
• 3 large Eggs
• PUMPKIN FILLING:
• 1 can (15 ounces) solid-pack pumpkin
• 3 large eggs, separated
• 3 /4 cup sugar, divided
• 1 /2 cup 2% milk
• 2 teaspoons ground cinnamon
• 1 /2 teaspoon salt
• 1 envelope unflavored gelatin
• 1 /4 cup cold water
• TOPPING:
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 1 /4 teaspoon vanilla extract

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.
In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.