Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 1 (18 ounce) package Duncan Hines Moist Deluxe Spice Cake Mix
  • 12 cup butter or 12 cup margarine, melted
  • FILLING

  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can condensed milk, sweetened
  • 1 (16 ounce) can solid pack pumpkin
  • 4 eggs
  • 1 tablespoon pumpkin pie spice
  • TOPPING

  • 1 (2 1/2 ounce) package almonds, sliced
  • 2 cups whipping cream, chilled
  • 14 cup sugar

Directions

  1. Preheat oven to 375'F.
  2. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
  3. For filling, combine cream cheese and sweetened condensed milk in large bowl.
  4. Beat with electric mixer at high speed for 2 minutes.
  5. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan.
  6. Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack.
  7. Refrigerate 2 hours.
  8. Loosen cake from sides of pan; remove sides of pan.
  9. For topping, preheat oven to 300'F.
  10. Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown.
  11. Cool completely.
  12. Beat cream in medium bowl until soft peaks form.
  13. Gradually add sugar; beat until stiff peaks form.
  14. Spread over top of chilled cake. Garnish with toasted almonds.
  15. Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.

Reviews

(1)
Most Helpful

I thought this was an unusual recipe for a cheesecake, so decided to try it. It's really delicious, but very rich as the recipe suggests. I'm gonna try it as a "plain" cheesecake next to see if the flavors are as wonderful.

Bogey'sMom November 24, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a