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Rich Pumpkin Cheesecake with Cake Mix Crust ~ Serves 12
Ready in 2-5 hrs
A box of spice cake mix makes up the delicious crust of this recipe.
And the pumpkin filling is rich and creamy.
Truly a decadent fall dessert.
Ingredients
Crust
18.25 ounce package spice cake mix
1/2 cup butter or margarine, melted
Filling
3 x 8 ounces packages cream cheese, softened
14 ounce can sweetened condensed milk
16 ounce can solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
Topping
2.5 ounce package sliced almonds or chopped pecans
2 cups whipping cream, chilled
1/4 cup sugar
Directions
Preheat oven to 375 degrees F.
For crust, combine cake mix and melted butter in a large bowl. Press into bottom of an ungreased 10-inch springform pan.
For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed for 1 minute.
Pour over prepared crust in pan. Bake at 375 degrees F for 65 to 70 minutes or until set. Cool completely on rack.
Refrigerate for 2 hours. Loosen cake from sides of pan and remove sides of pan.
For topping, preheat oven to 300 degrees F. Toast nuts on baking sheet at 300 degrees F for 4 to 5 minutes or until fragrant and light golden brown. Cool completely.
Beat cream in medium bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.
Tip: To prepare in a 13 x 9 inch pan, bake at 350 degrees F for 35 minutes or until set.
Nutrition ~ 725 calories, 53 grams fat, 53 grams carbohydrates, 13 grams protein per serving.
Ready in 2-5 hrs
A box of spice cake mix makes up the delicious crust of this recipe.
And the pumpkin filling is rich and creamy.
Truly a decadent fall dessert.
Ingredients
Crust
18.25 ounce package spice cake mix
1/2 cup butter or margarine, melted
Filling
3 x 8 ounces packages cream cheese, softened
14 ounce can sweetened condensed milk
16 ounce can solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
Topping
2.5 ounce package sliced almonds or chopped pecans
2 cups whipping cream, chilled
1/4 cup sugar
Directions
Preheat oven to 375 degrees F.
For crust, combine cake mix and melted butter in a large bowl. Press into bottom of an ungreased 10-inch springform pan.
For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed for 1 minute.
Pour over prepared crust in pan. Bake at 375 degrees F for 65 to 70 minutes or until set. Cool completely on rack.
Refrigerate for 2 hours. Loosen cake from sides of pan and remove sides of pan.
For topping, preheat oven to 300 degrees F. Toast nuts on baking sheet at 300 degrees F for 4 to 5 minutes or until fragrant and light golden brown. Cool completely.
Beat cream in medium bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.
Tip: To prepare in a 13 x 9 inch pan, bake at 350 degrees F for 35 minutes or until set.
Nutrition ~ 725 calories, 53 grams fat, 53 grams carbohydrates, 13 grams protein per serving.
