Pumpkin Cheesecake Torte
makes 10 to 12 servings
1 1/2 c graham cracker crumbs
1/3 c butter or margarine, melted
12 oz cream cheese, softened
5 eggs, divided
1 1/4 c granulated sugar, divided
1 t vanilla extract
1 3/4 c solid pack pumpkin (16 oz can)
1/2 c milk
1 t ground cinnamon
1 cup heavy cream, whipped
slivered candied ginger (optional)
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.
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 in preheated 350 degree F oven 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 350 degree F oven; bake an additional 40 to 45 minutes, or until
pumpkin is set. Cool and chill.
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.