Ingredients
For the crust:
1 cups graham
cracker crumbs
3 tablespoons
granulated sugar
5 tablespoons melted butter
For the cheesecake layer:
1 package (8 ounces) cream cheese, softened
cup sour cream
cup granulated sugar
teaspoon vanilla extract
2 eggs
For the pumpkin layer:
3 egg yolks
1 can (15 ounces) solid-pack pumpkin purée
cup packed brown sugar
cup milk
teaspoon salt
1 teaspoon pumpkin pie spice
teaspoon ground cinnamon
teaspoon vanilla extract
1 envelope unflavored gelatin
cup cold water
cup granulated sugar
3 egg whites
Pinch cream of tartar
Instructions
- In a small bowl, combine graham cracker crumbs, sugar and melted butter. Press into a foil-lined 8-by-8-inch pan.
- In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar and vanilla extract until smooth. Add the eggs, mix until combined and pour over crust. Place in oven and bake at 350 F for 20-25 minutes, or until set. Transfer pan to a wire rack to cool.
- Meanwhile, separate the 3 remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin purée, brown sugar, milk, salt, pumpkin pie spice and cinnamon. Cook, whisking every few minutes for 10 minutes, or until mixture reaches 160 F. Remove from heat; whisk in vanilla extract.
- In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water without letting it touch the water. Beat at high speed for 7-9 minutes, or until it’s stiff and glossy. Remove from heat and beat an additional 1-2 minutes.
- Fold into the pumpkin mixture and spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours, or until firm.