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Rich pumpkin cheesecake

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Ingredients/Components

sugar - 1/4 c
eggs - 4 item
pkg
pumpkin pie spice - 1 Tbsp
butter or margarine, melted - 1/2 c
can sweetened condensed milk - 1 oz
spice cake mix - 1 pkg
whipping cream, chilled - 2 c
can solid pack pumpkin 2 c - 1 oz
For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch pan

How to make rich pumpkin cheesecake:

Filling:3 (8 oz.) pkg. cream cheese, softened1 (14 oz.) can sweetened condensed milk1 (16 oz.) can solid pack pumpkin (2 c.)4 eggs1 Tbsp. pumpkin pie spice Preheat oven to 375°. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch 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° for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate for 2 hours.Topping:1 (2 1/2 oz.) pkg. sliced almonds2 c. whipping cream, chilled1/4 c. sugar For topping, preheat oven to 300°. Toast almonds on baking sheet at 300° 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; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.

Note: Makes 1 if using spring-form pan. Can make 2 or 3 filling bottom of pans only with crust using regular pie pan.

Recipe categories: Cheesecake, Desserts, < 15 mins.

Rating:

3.2

Average rating: 3.2, total votes: 6

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