Rich pumpkin cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Duncan Hines Moist Deluxe Spice Cake Mix |
| ½ | cup | Butter; melted |
| 3 | packs | Softened cream cheese (8 oz. each) |
| 14 | ounces | Sweetened condensed milk |
| 1 | can | Solid pack pumpkin; (16 oz.) |
| 4 | Eggs | |
| 1 | tablespoon | Pumpkin pie spice |
| 1 | pack | Sliced almonds (2-1/2 oz.) |
| 2 | cups | Whipping cream; chilled |
| ¼ | cup | Sugar |
Directions
CRUST
FILLING
TOPPING
Preheat oven to 375 degrees. 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 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375 degrees 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 degrees. Toast almonds on baking sheet at 300 degrees 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat whipping cream in medium bowl with electric mixer on high speed 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. 8 to 12 servings. Tip: To prepare in l3x9x2-inch pan, bake at 350 degrees 35 minutes or until set.
Formatted by Lynn Thomas dcqp82a@.... Source: Bake It Easy by Duncan Hines. Lynn's notes: Made this 11-10-97; I omitted the topping because this is a very rich cake. Easy to do, tasted wonderful! Recipe by: Bake It Easy
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Nov 10, 1997