Pumpkin Cheesecake Trifle

Ingredients

• 1 ½ c graham cracker crumbs
• 1/3 c sugar
• 1 tsp cinnamon
• 1/3 c butter
• 12 oz cream cheese, softened
• 1c sugar
• 3 eggs
• 1 15 oz can of pumpkin
• 3 egg yolks
• ¾ c sugar
• ½ c 2% milk
• 2 tsp cinnamon
• ½ tsp salt
• 1 envelope unflavored gelatin
• ¼ c cold water
• 1c heavy whipping cream
• 3 tbsp sugar
• ¼ tsp vanilla

Directions

1. Preheat oven to 350°F.
2. Combine Graham cracker crumbs, 1/3c sugar, 1 tsp cinnamon, and melted butter. Press into 9x13 pan.
3. Beat cream cheese, 1c sugar, and eggs. Pour over crust. Bake 25 minutes and cool.
4. In double boiler, combine pumpkin, egg yolks, 1/2c sugar, milk, 2 tsp cinnamon, and salt. Cook over low heat until 160°C. Remove from heat, let cool.
5. In small saucepan, sprinkle gelatin over cold water. Let stand 1 minute. Heat over low heat until gelatin is completely dissolved. Stir into pumpkin mixture and let cool.
6. Whip heavy cream, 3 tbsp sugar, and vanilla into whipped cream. Stir into pumpkin mixture and spread over cream cheese. Cover and refrigerate for at least four hours or until set.