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Layered Pumpkin Torte recipe

This festive dessert torte features a grahamcracker crust with a luscious cheesecake filling and a fluffypumpkin topping. A great dessert for fall and winter holidays.

Recipe: Layered Pumpkin Torte

2 cups graham cracker crumbs (about 24squares)
1/2 cup butter, melted
1/4 cup granulated sugar
1/4 cup chopped pecans
1 (8-ounce) package cream cheese
3/4 cup granulated sugar
2 large eggs, beaten
1/3 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
2 egg yolks, lightly beaten
1/2 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16-ounce) can pumpkin
2 large fresh egg whites*
1/4 cup granulated sugar

  • In a medium bowl combine graham crackercrumbs, melted butter, and 1/4 cup sugar. Remove 1/4 cup crumbmixture; stir in chopped pecans; set aside.
  • Press remaining crumb mixture onto bottomof an ungreased 13 x 9 x 2-inch baking pan.
  • In a small mixing bowl combine cream cheese,3/4 cup sugar, and 2 eggs. Beat until well-mixed. Pour over crumbmixture in pan.
  • Bake at 350°F (175°C) for 18 to20 minutes. Cool on wire rack.
  • In a medium saucepan combine 1/3 cup sugarand gelatin. Stir in 2 egg yolks, milk, cinnamon, and salt. Cookand stir over medium heat until bubbly; stir in pumpkin. Transfermixture to a large mixing bowl; cool.
  • In a small mixing bowl beat egg whitesuntil soft peaks form. Gradually add 1/4 cup sugar; beat untilstiff peaks form.
  • Gently fold egg whites into cooled pumpkinmixture. Spoon over cooled crust in baking pan. Cover; chillat least 4 hours or until pumpkin mixture is firm.
  • Just before serving, sprinkle reservedcrumb mixture on top.

    Makes 12 servings.

    *Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg white productfor this recipe.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    This two layer Pumpkin Layer Cake with Cream Cheese Frosting is made all from scratch and stays incredibly moist and flavorful, even a few days later. Oh interesting! Maybe it helps flatten as it cools? I think the bake even strips did make it easier for me to level the cake as the edges were flat but the middle was not. Part of me thinks it might be the recipe itself, so I ll have to try it on other cake recipes I have.

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