Pumpkin Torte Cheesecake

• 24 crushed graham crackers (2 1/2 c.)
• 1/3 c. sugar
• 1/2 c. butter or oleo
• 4 eggs
• 1 1/2 c. sugar
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (29 oz.) can pumpkin
• 3 egg yolks (set whites aside for later)
• 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 1 Tbsp. cinnamon (or more)
• 1 Tbsp. pumpkin pie spice or allspice
• 2 pkg. plain Knox gelatine
• chopped nuts

1. For crust, mix graham crackers, 1/3 cup sugar and oleo.
2. Put into a 9 x 13-inch pan.
3. Beat eggs.
4. Mix with 1 1/2 cups sugar and cream cheese.
5. Pour into crust.
6. Bake at 350u0b0 for 20 minutes. Cool completely.
7. While crust is baking, put in large saucepan the pumpkin, egg yolks, 1/2 cup sugar, 1/2 cup milk, salt, cinnamon and pumpkin pie spice.
8. Cook together for 15 to 20 minutes on low heat.
9. Remove from heat and add Knox gelatine that has been dissolved in 1/4 cup water.
10. Mix well.
11. Cool completely.
12. Beat egg whites with 1/4 cup sugar until stiff.
13. Fold into cooled pumpkin mixture and spread over cheesecake.
14. Spread 1 (12 ounce) Cool Whip and sprinkle with chopped nuts.

graham crackers, sugar, butter, eggs, sugar, cream cheese, pumpkin, egg yolks, sugar, milk, salt, cinnamon, pumpkin pie spice, gelatine, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761102 (may not work)