For a richer flavor, use brown sugar in the graham cracker crust. Ensure the cream cheese is fully softened to avoid lumps in the filling. Be careful not to overbake the cream cheese layer, as it can crack. For a neater presentation, use a piping bag to apply the whipped cream. This dessert can be made a day in advance, allowing the flavors to meld together beautifully. If you're concerned about using raw eggs, you can substitute pasteurized eggs or use an egg substitute in the cream cheese layer.
Pumpkin Cream Cheese Dessert
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME3 hrs
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SERVING24 People
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VIEWS136
A sophisticated twist on classic pumpkin pie, this elegant three-layered dessert features a buttery graham cracker crust, a creamy cheesecake filling, and a spiced pumpkin custard, all crowned with light and airy whipped cream. A delightful centerpiece for any autumn gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol62 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium210 mg
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Sugar19 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. (5 minutes)
02 Step
Recipe View In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture evenly into the prepared baking dish. (5 minutes)
03 Step
Recipe View In a medium mixing bowl, beat together the eggs, sugar and cream cheese until smooth and creamy. Pour the mixture over the graham cracker crust. (5 minutes)
04 Step
Recipe View Bake for 20 minutes in the preheated oven, or until the cream cheese layer is set. Remove from the oven and let cool completely. (45 minutes)
05 Step
Recipe View In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes to soften. (5 minutes)
06 Step
Recipe View In a medium saucepan over medium heat, whisk together the pumpkin puree, egg yolks, milk, sugar, salt, and cinnamon. Cook, stirring constantly, until the mixture thickens slightly, about 4 minutes. Remove from heat and stir in the softened gelatin until dissolved. Let the mixture cool for 20 minutes. (30 minutes)
07 Step
Recipe View In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled pumpkin mixture. (10 minutes)
08 Step
Recipe View Pour the pumpkin mixture over the cooled cream cheese layer. Spread evenly. Top with whipped cream. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the dessert to set completely. (2 hours)
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RECIPE REVIEWS
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Yvette Luettgen
Nov 22, 2024I was a little hesitant about the raw eggs, but it turned out perfectly. I did use pasteurized eggs just to be safe.
Jesus Murazik
Jul 10, 2024My family raved about this dessert! It's a great alternative to traditional pumpkin pie and looks beautiful on the table.
Eulalia Mohrsatterfield
May 7, 2024This recipe was a hit at Thanksgiving! Everyone loved the creamy texture and the perfect balance of spices.
Tony Hoppe
Jan 9, 2024The graham cracker crust was so easy to make, and the pumpkin layer was incredibly smooth. Will definitely make this again!