Pumpkin Cream Cheese Dessert Tasty Recipes

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Pumpkin Cream Cheese Dessert

"This light and delicious three layered pumpkin dessert is a pleasant opportunity to pumpkin pie. An smooth to make graham cracker crust paperwork the muse for cream cheese and pumpkin layers topped with whipped cream. This recipe carries raw eggs. We advise that pregnant women, young children, the aged and the infirm do now not consume uncooked eggs."

Ingredients :

half of cup butter
1/three cup white sugar
24 graham crackers, crushed
2 eggs
three/4 cup white sugar
1 (eight ounce) bundle cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1/four cup water
1 (15 ounce) can pumpkin
three eggs, separated
1/2 cup milk
half of cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
half pint whipped cream

Instructions :

Prep : 30M	Cook : 24M	Ready in : 3H

Preheat oven to 350 stages F (175 ranges C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan over medium warmness, melt butter. Stir in the sugar and mix nicely. Stir in graham cracker crumbs. Pat the combination into baking dish.
In a medium blending bowl, beat together the eggs, sugar and cream cheese. Pour the aggregate over crust.
Bake 20 mins within the preheated oven. Remove from warmth and allow the mixture to cool.
In a small bowl, dissolve the gelatin in water.
In a medium saucepan over medium warmness, blend the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring continuously, cook dinner till thick, about four mins. Remove from warmth and mix in the gelatin. Allow the combination to chill for approximately 20 mins.
In a small bowl, beat the three egg whites till stiff. Gently fold the egg whites into the cooled pumpkin aggregate. Pour the pumpkin aggregate over the cream cheese aggregate. Top with whipped cream. Cover and refrigerate about 2 hours.

Notes :

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