Rich Pumpkin Cheesecake

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READY IN:
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package Duncan Hines Moist Deluxe Spice Cake Mix
  • 12
    cup butter or 1/2 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
  • 1
    tablespoon pumpkin pie spice
  • TOPPING
  • 1
    (2 1/2 ounce) package almonds, sliced
  • 2
    cups whipping cream, chilled
  • 14
    cup sugar
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DIRECTIONS

  • 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 13x9 inch pan, bake at 350'F for 35 minutes or until set.
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