Rich Pumpkin Cheesecake Recipe
From henrie 15 years agoIngredients
- Crust: shopping list
- 1 package Duncan Hines Moist Deluxe spice cake mix shopping list
- 1/2 C. butter or margarine, melted shopping list
- Filling: shopping list
- 3 packages (8 oz. each) cream cheese, softened shopping list
- 1 can (14 oz.) sweetened condensed milk shopping list
- 1 can (16 oz.) solid pack pumpkin shopping list
- 4 eggs shopping list
- 1 T. pumpkin pie spice shopping list
- Topping: shopping list
- 1 package (2 1/2 oz.) sliced almonds shopping list
- 2 C. whipping cream, chilled shopping list
- 1/4 C. sugar shopping list
How to make it
- Preheat oven to 375° F.
- For crust, combine cake mix and melted butter in large bowl; press
- into bottom of 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 1 minute.
- Pour over prepared crust in pan. Bake at 375° F. for 65 to 70 minutes
- or until set. Cool completely on rack.
- Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan.
- For topping, preheat oven to 300° F. Toast almonds on baking sheet at 300° F. 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.
- Tip: To prepare in a 13 x 9 inch pan, bake at 350° F. for 35 minutes
- or until set.
The Rating
Reviewed by 9 people-
This sounds absolutely wonderful. A great recipe to have around. Thanks.
ruskingirl in Harrison Twp loved it -
Pumpkin and cheesecake I am in heaven, Thanks Henrie~~
marky90 in Dearborn loved it -
Sounds wonderful! Thanks! Becky
oregongrandma in loved it
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