Pumpkin Cheesecake

Here's a different idea for pumpkin lovers - a little more "pizzaz" than the traditional pie! (Even Liam loves it! This morning he had a healthy turkey bacon strip at Grandma's house and he tossed it on the floor...so he's a reliable source in the taste testing dept.) Oh - in total it needs 5 eggs and 2 1/4 cups of sugar. Also - my graham wafer base stuck, so you might want to lightly grease the pan???

PUMPKIN CHEESECAKE

STEP ONE:

2 CUPS CRUSHED GRAHAM WAFERS

1/2 CUP MELTED MARGARINE

1/2 CUP SUGAR

STEP TWO:

8 oz. CREAM CHEESE

3/4 CUP SUGAR

2 EGGS

STEP THREE:

2 CUPS PUMPKIN (14 oz. can)

1/2 CUP MILK

1/2 CUP SUGAR

1/2 TSP SALT

3 EGG YOLKS (SAVE WHITES)

STEP FOUR:

1/2 CUP SUGAR

1 PKG. GELATIN

1 TUB OF COOL WHIP

Combine wafer crumbs, margarine & sugar. Press into a 9X13 inch pan. Bake at 350F for 5 minutes. Beat cream cheese, sugar & eggs until very creamy. Spread over crumb crust. Bake for 20 minutes until top looks firm. Cook pumpkin, milk, sugar, salt & egg yolks in double broiler (or microwave) until thick. Dissolve gelatin as per package instructions and add to hot pumpkin mixture. Cool. Beat egg white until stiff. Add 1/2 cup sugar. Fold into cooled pumpkin mixture and spread over cooled cheese topping in pan. Top with Cool Whip. Serves 12 to 15.