River Driver’s Pumpkin Torte Recipe

Updated 1 year ago

1 LARGE TORTE SERVES 6 -8

Ingredients:

Crust

1 1/2 cups crushed graham crackers

1/3 cup granulated white sugar

1/2 cup melted butter

Cream Cheese Mix

8 ounces cream cheese, softened

2 eggs, beaten

3/4 cup sugar

Pumpkin Mix

2 cups pumpkin (canned)

3 egg yolks

1/3 cup granulated sugar

1/2 cup milk

1/2 teaspoon salt

1 tablespoon cinnamon

1/4 cup granulated white sugar

1 tablespoon spoon unflavored gelatin

3 egg whites

Directions:

1. Mix crust ingredients until moist, and press gently and evenly into bottom of 9&quot:x13&quot: cake pan.

2. Blend cream cheese mix ingredients until smooth and free of lumps: I find it easiest to cream the cheese&amp: sugar together, and then gradually add the egg.

3. Pour over crust, then bake 20 minutes at 350 degrees. Remove and let c ool to room temp.

4. Combine all pumpkin mix ingredients except last three (egg whites, gelatin and 1/4 cup sugar): cook on stovetop until thickened.

5. Remove from heat.

6. Dissolve gelatin in 1/4-cup cold water: add to pumpkin mixture.

7. Cool to room temperature.

8. Whip the egg whites, gradually adding 1/4-cup sugar, until stiff.

9. Gently fold into pumpkin mixture.

10. Pour onto cheesecake and chill in refrigerator until set.


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