CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup (5 tablespoons) butter - melted
CREAM CHEESE FILLING:
12 ounces cream cheese - softened
1 cup sugar
3 eggs
PUMPKIN FILLING:
15 ounces pumpkin puree
3 eggs - separated
3/4 cup sugar - divided
1/2 cup milk
2 tablespoons ground cinnamon
1/2 teaspoon salt
1 envelope of unflavored gelatin
1/4 cup cold water
whipped topping
CRUST:
In a medium bowl, mix the crumbs, sugar and cinnamon together. Stir in melted butter until all is moistened. Press into an ungreased 13x9 baking dish.
CREAM CHEESE FILLING:
In a large mixing bowl, beat the cream cheese until smooth. Beat in 1 cup of sugar and eggs until fluffy. Pour over the crust and bake at 350° for 20 minutes or until set. Cool.
PUMPKIN PIE FILLING:
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture thickens. Remove from heat. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Over low heat, stir the gelatin until it is dissolved completely. Stir in the pumpkin mixture, allow to cool.
Beat the egg whites, with the remaining 1/4 cup of sugar until it gets thick and glossy. Fold into pumpkin mixture. Pour pumpkin mixture over the cream cheese layer. Chill for at least 4 hours or until completely set. (Can be frozen, allow to sit at room temperature for 1 hour before serving).
Garnish with whipped cream topping, sprinkle with nutmeg if desired.