Pumpkin Cream Torte

For the perfect amount of indulgence, pair cream cheese, French vanilla half & half and heavy whipping cream with seasonal spices to create a decedent treat.

2 1/2 cups granola
6 tablespoons (3/4 stick) {Organic Valley Butter}, melted
Cream Cheese Layer
1 package (8 ounces) {Organic Valley Cream Cheese}, at room temperature
1/2 cup sugar
2  large {Organic Valley Eggs}
Pumpkin Layer
2 cups canned pumpkin or 2 1/2 cups homemade pumpkin puree
3  large {Organic Valley Egg} yolks
2/3 cup Organic Valley French Vanilla Half & Half
1/2 teaspoon salt
1 teaspoon Simply Organic Ground Cinnamon
1/2 teaspoon Simply Organic Ground Nutmeg
1/2 teaspoon Simply Organic Ground Cloves
1/4 cup sugar
1  envelope (1/4 ounce) unflavored gelatin
1/4 cup apple cider
2 cups Organic Valley Heavy Whipping Cream
1 tablespoon sugar
 additional granola for topping
Heat oven to 350 degrees.

For the crust, place granola in a food processor. Using pulse button, process in 5-second intervals until granola has a crumb texture. Combine granola and melted butter. Press evenly in the bottom of a 9x13-inch baking dish.

For the cream cheese layer, combine cream cheese and 1/2 cup of the sugar in a bowl. Use electric beaters to beat until smooth. Beat in eggs one at a time. Spread mixture over the crust. Bake until set, 20 to 22 minutes. Let cool while you make the pumpkin layer.

For the pumpkin layer, combine pumpkin, egg yolks, half & half, salt, cinnamon, nutmeg, cloves and remaining 1/4 cup sugar in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove saucepan from the heat. Dissolve gelatin in the apple cider in a small bowl. Stir the gelatin mixture thoroughly into the pumpkin mixture. Spread this over the cream cheese layer.

Cool the torte to room temperature, then chill it for 4 or more hours.

For the topping, whip whipping cream with the tablespoon of sugar until firm peaks form. Top each serving with whipped cream and a sprinkling of additional granola.

Ease of Preparation: Moderate

Preparation Time: 30 min
plus chill time for 4 or more hours

Cook Time: 30 min

Servings: 15

Recipe By: Organic Valley Test Kitchen

Chef Suggestions
Instead of granola crust, use a double batch of Simply Organic Spice Cookie Crust.
Nutrition Facts
As prepared, each serving contains 280 calories, 18g total fat, 105mg cholesterol, 230mg sodium, 26g total carbohydrate and 5g protein.