Recipe by blair_amanda
This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!
Top Review by *Carole*
I thought this recipe was pretty good, but I did find an error in it. The directions tell you to add an egg to the cake mix along with butter and to mix until crumbly .. well, when I added the egg - it turned gooey. I had to make a cake with that and start over (thank goodness I had another cake mix on hand), and just mix the cake mix and butter to pull the 2/3 cup out for part of the topping. I'm surprised no one else mentioned that in their review. Anyway .. everyone really liked it when I served it on Thanksgiving.
- 1 yellow cake mix
- 1⁄2 cup butter, melted
- 1⁄2 cup sugar
- 1⁄4 cup flour
- 4 teaspoons cinnamon
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup sugar
- 2 eggs
- 15 ounces pumpkin pie mix
- 1 teaspoon pumpkin pie spice
- 2 1⁄2 ounces evaporated milk
Directions See How It's Made
- In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
- In another mixing bowl, beat cream cheese and sugar. Spread over crust.
- In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
- Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.