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Rich Pumpkin Cheesecake Recipe Recipe

  • 1serving
  • 70minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 package Duncan Hines Moist Deluxe spice cake mix

  3. 1/2 C. butter or margarine , melted

  4. Filling:

  5. 3 packages (8 oz. each) cream cheese , softened

  6. 1 can (14 oz.) sweetened condensed milk

  7. 1 can (16 oz.) solid pack pumpkin

  8. 4 eggs

  9. 1 T. pumpkin pie spice

  10. Topping:

  11. 1 package (2 1/2 oz.) sliced almonds

  12. 2 C. whipping cream , chilled

  13. 1/4 C. sugar

Instructions Jump to Ingredients ↑

  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. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute.

  4. Pour over prepared crust in pan. Bake at 375° F. for 65 to 70 minutes or until set. Cool completely on rack.

  5. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan.

  6. For topping, preheat oven to 300° F. Toast almonds on baking sheet at 300° F.

  7. to 5 minutes or until fragrant and light golden brown. Cool completely.

  8. 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.

  9. Tip: To prepare in a 13 x 9 inch pan, bake at 350° F. for 35 minutes or until set.

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