Layered Pumpkin Cheesecake

1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. melted oleo
4 beaten eggs
1 1/2 c. sugar
2 (8 oz.) pkg. cream cheese
1 (16 oz.) can pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. pumpkin spice
1 envelope unflavored gelatin
1/2 c. cold water
3 egg whites, beaten
1/4 c. sugar

Layer 1: Mix together the graham cracker crumbs, sugar and oleo; press into 9 x 13-inch pan.
Layer 2: Beat together the eggs, sugar and cream cheese; pour over crust. Bake at 350 degrees for 25 to 30 minutes.
Layer 3: Cook pumpkin, egg yolks, sugar, milk, salt and pumpkin spice until thick. Remove from heat. Cool. Dissolve gelatin and water. Add dissolved gelatin to cooled pumpkin mixture. Beat egg whites. Add sugar and then fold into the mixture. Pour carefully over the 2nd layer. Top with a medium-sized carton Cool Whip. Keep refrigerated at all times.

Return to recipes