Layered Pumpkin Dessert

Ingredients

1-1/2 cups graham cracker crumbs

1/3 cup sugar

1 teaspoon ground Cinnamon

1/3 cup butter, melted

CREAM CHEESE FILLING:

12 ounces cream cheese, softened

1 cup sugar

3 eggs

PUMPKIN FILLING:

1 can (15 ounces) solid-pack pumpkin

3 eggs, separated

3/4 cup sugar, divided

1/2 cup 2% milk

2 teaspoons ground Cinnamon

1/2 teaspoon salt

1 envelope unflavored gelatin

1/4 cup cold water

TOPPING:

1 cup heavy whipping cream

3 tablespoons sugar

1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.

2. In a large saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from heat.

3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

4. In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.

5. Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer