Pumpkin Torte Cheesecake
Pumpkin Torte Cheesecake is an impressive dinner. Made with 24 crushed graham crackers (2 1/2 c.), 1/3 c. sugar, 1/2 c. butter or oleo, 4 eggs and 1 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
For crust, mix graham crackers, 1/3 cup sugar and oleo.
Put into a 9 x 13-inch pan.
Beat eggs.
Mix with 1 1/2 cups sugar and cream cheese.
Pour into crust.
Bake at 350Β° for 20 minutes. Cool completely.
While crust is baking, put in large saucepan the pumpkin, egg yolks, 1/2 cup sugar, 1/2 cup milk, salt, cinnamon and pumpkin pie spice.
Cook together for 15 to 20 minutes on low heat.
Remove from heat and add Knox gelatin that has been dissolved in 1/4 cup water.
Mix well.
Cool completely.
Beat egg whites with 1/4 cup sugar until stiff.
Fold into cooled pumpkin mixture and spread over cheesecake.
Spread 1 (12 ounce) Cool Whip and sprinkle with chopped nuts.
π· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment