Ingrédients pour Layered Pumpkin Torte
- Graham Cracker Crumbs
- ¼ cup granulated sugar (crust) + ¾ cup granulated sugar (cheesecake) + ½ cup granulated sugar (pumpkin) + 1 cup granulated sugar (meringue) + 2 tablespoons powdered sugar (whipped cream)
- Ground Cinnamon
- 6 tablespoons (3 ounces) melted unsalted butter
- 16 ounces cream cheese
- 2 large eggs (cheesecake) + 2 large egg yolks (pumpkin) + 4 large egg whites (meringue)
- Solid Pack Pumpkin
- ½ cup milk
- a pinch of salt
- Unflavored Gelatin
- Cold Water
- Heavy Whipping Cream
- Vanilla Extract
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Comment préparer Layered Pumpkin Torte
- **Make the crust:** In a large bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Stir in 6 tablespoons (3 ounces) melted unsalted butter until evenly moistened. Press firmly into the bottom of an ungreased 13 x 9 x 2 inch baking dish.
- **Prepare the cheesecake layer:** In a large mixing bowl, beat 16 ounces cream cheese until smooth. Beat in ¾ cup granulated sugar and 2 large eggs until light and fluffy. Pour over the crust.
- **Bake the cheesecake layer:** Bake at 350°F (175°C) for 15-20 minutes, or until the edges are set. Cool completely on a wire rack.
- **Make the pumpkin filling:** In a large saucepan, combine 1 (15 ounce) can pumpkin puree, 2 large egg yolks, ½ cup granulated sugar, ½ cup milk, 1 teaspoon ground cinnamon, and a pinch of salt.
- **Cook the pumpkin filling:** Cook and stir over low heat for 10-12 minutes, or until the mixture is thickened and reaches 160°F (71°C). Remove from heat.
- **Bloom the gelatin:** In a small saucepan, sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold water. Let stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved.
- **Combine gelatin and pumpkin:** Stir the dissolved gelatin into the pumpkin mixture. Let cool completely.
- **Make the meringue:** In a large heavy saucepan, combine 4 large egg whites and 1 cup granulated sugar.
- **Cook the meringue:** With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until the mixture reaches 160°F (71°C), about 12 minutes. Remove from heat.
- **Whip the meringue:** Beat until stiff, glossy peaks form and the sugar is dissolved.
- **Fold meringue into pumpkin:** Gently fold the meringue into the cooled pumpkin mixture.
- **Layer the torte:** Pour the pumpkin mixture over the cooled cheesecake layer.
- **Chill:** Cover and refrigerate for at least 4 hours, or until set.
- **Make the whipped cream topping:** Just before serving, in a large mixing bowl, beat 1 cup heavy cream until it begins to thicken. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat until stiff peaks form.
- **Top and serve:** Spread the whipped cream over the pumpkin layer and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
60g
Carbs
13g
