Description
A layer bar with pumpkin, cream cheese and graham crackers.
Ingredients
- FOR THE GRAHAM CRACKER CRUST:
- 1-¾ cup Graham Crackers
- ⅓ cups Sugar
- ½ cups Butter, Melted
- FOR THE CREAM CHEESE LAYER:
- 8 ounces, weight Cream Cheese, Softened
- ⅔ cups Sugar
- 2 whole Eggs
- FOR THE PUMPKIN LAYER:
- 3 whole Eggs, Separated
- 15 ounces, weight Pumpkin Puree
- ½ cups Packed Brown Sugar
- ½ cups Milk (I Used 2 %)
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- 1 package (1/4 Oz. Size) Unflavored Gelatin
- ¼ cups Cold Water
- ⅓ cups Sugar
- Whipped Cream, To Serve
Preparation
For the crust:
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar Stir in butter. Press into a 13-inch x 9-inch baking dish sprayed with cooking spray.
For the cream cheese layer:
In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs just until blended. Pour over crust. Bake at 350°F for 20–25 minutes or until set. Cool on a wire rack.
For the pumpkin puree layer:
Separate egg yolks and whites.
In a large saucepan, combine yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10–12 minutes or until mixture is thickened and reaches 160°F. Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Then, heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
In a large heavy saucepan, combine reserved egg whites and sugar. With a handheld mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°F, about 12 minutes. Remove from the heat; beat until stiff glossy peaks are formed.
Fold into pumpkin mixture. Pour evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped cream.
