Ingredients
1-1/2 cups graham cracker crumbs1/3 cup sugar1 teaspoon ground cinnamon1/3 cup butter, meltedCREAM CHEESE FILLING:12 ounces cream cheese, softened1 cup sugar3 large eggsPUMPKIN FILLING:1 can (15 ounces) solid-pack pumpkin3 large eggs, separated3/4 cup sugar, divided1/2 cup 2% milk2 teaspoons ground cinnamon1/2 teaspoon salt1 envelope unflavored gelatin1/4 cup cold waterTOPPING:1 cup heavy whipping cream3 tablespoons sugar1/4 teaspoon vanilla extract
Preparation
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.
