Rich Pumpkin Cheesecake

8 Servings

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Rich Pumpkin Cheesecake Ingredients

CRUST	4 Eggs
1 pk Duncan Hines Moist Deluxe	1 tb Pumpkin pie spice
1/2 c Butter; melted	TOPPING
FILLING	1 pk Sliced almonds (2-1/2 oz.)
3 pk Softened cream cheese (8 oz.	2 c Whipping cream; chilled
14 oz Sweetened condensed milk	1/4 c Sugar
1 cn Solid pack pumpkin; (16 oz.)

Instructions for Rich Pumpkin Cheesecake

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@prodigy.com. Source: Bake It Easy by Duncan Hines. Lynns 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 - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 10, 1997

Main Ingredient: Cream CheeseCuisine: Uncategorized