4 Layer Pumpkin Torte


Graham cracker crumbs
3/4 cup melted butter
2 tablespoons sugar

Filling #1
1 box of Spice cake, prepared, or your favorite recipe
Filling #2
12 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1/4 cup milk

Combine cream cheese, sugar, and flour in a food processor. Blend until all lumps have been removed and mixture is creamy - scrape several times. Add the egg and process for 5 seconds. Add milk and process for 5 seconds more. Set aside.
Filling #3
3/4 cup pumpkin
1/2 cup sugar
3/4 cup evaporated milk
1/4 cup milk
1 large egg
1 teaspoon cinnamon
1/2 teaspoon ground ginger
dash nutmeg
dash cloves
1/4 teaspoon salt

combine all the above ingredients in a mixer and set aside.

Whipped cream
In a 9 inch springform pan combine enough graham cracker crumbs to cover the bottom and up the side 2 inches (about 2 cups), butter, and sugar. Blend well with fork until all crumbs are moistened. Press into the springform pan and refrigerate.
Fill crust with filling #1, then pour filling #2 on top. Finish by pouring filling #3 on top of the first two fillings. Do NOT swirl, stir or combine. Place springform pan on a jelly roll pan or a surface that will collect the melting butter so as not to drip onto your oven. Bake torte in the center of a 275 degree oven. Torte is done when the surface is no longer shiny and the cake is not jiggly (up to 3 hours in a home oven). Immediately scrape the sides of the cheesecake with a metal spatula in order to separate the cake from the sides of the pan (this will prevent pulling and cracking as the cake cools). Cool torte in a non-drafty area until room temperature. Remove the sides and invert torte onto plate or cake circle and remove the springform bottom. Re-invert so cake is right side up. Spread whipped cream over entire surface of cake. Sprinkle with cinnamon. Serves 16.