PUMPKIN CHEESECAKE TORTE

PUMPKIN CHEESECAKE TORTE
(makes 10 to 12 servings)
Ingredients:
Crust:
1 1/2 c graham cracker crumbs
1/3 c butter or margarine, melted
Filling:
12 oz. cream cheese, softened
5 eggs, divided
1 1/4 c granulated sugar, divided
1 t vanilla extract
1 3/4 c solid pack pumpkin (16 oz can)
1/2 c milk
1 t ground cinnamon
Topping:
1 cup heavy cream, whipped
slivered candied ginger(optional)
Instructions:
For crust: In medium bowl, combine graham cracker crumbs and butter.Spray 12×8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes.In medium bowl, stir together remaining eggs, remaining sugar, pumpkin,
milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be
served as a frozen desert. Nutritional information per serving, 1/12 of recipe; calories 385;protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg.