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pumpkin cheese cake

(1 rating)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

Recipe from a torn out page ftom a magazine. When I first saw this recipe years ago. I thought hmm different.It has the tastiest crust ever. Sort of a sweet spice short bread tasting crust. Such a refreshing change from graham cracker,or gingersnap crust. I love it.

(1 rating)
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For pumpkin cheese cake

  • 1 box
    spice cake mix
  • 1/2 c
    melted butter ( 1 stick)
  • FILLING
  • 1 can
    condensed milk
  • 1 can
    16 ounces solid packed pumpkin
  • 4
    eggs
  • 1 Tbsp
    pumpkin pie spice
  • 3 pkg
    8 ounce pacakages softened cream cheese
  • TOPPING
  • 3 oz
    sliced almonds
  • 2 c
    whipping cream
  • 1/4 c
    sugar

How To Make pumpkin cheese cake

  • 1
    heat oven to 375 degree's combine melted butter and spice cake mix in a bowl. press in to 10 inch spring form pan.
  • 2
    make the filling. mix cream cheese,condensed milk in a large bowl.beat until smooth.add eggs,pumpkin,and pumpkin pie spice.Beat for a minute until combined well.
  • 3
    Pour in to the crust you made,and bake for 1 hour or more. Check cake to make sure it is done.tooth pick will come out clean when inserted in to center of cake.Cool on rack completely.
  • 4
    Put in the fridge for a couple hours.Remove from pan by running a sharp knife along the cake and pan. Remove the sides of the spring form pan. Toast the almond slices in the oven at 300 degree's for 5 minutes until toasted,and cool them.
  • 5
    beat whipping cream on high.Gradually Add sugar.Beat until soft peaks form. Spread on top of the cake,and sprinkle almonds on top. Refrigerate until it is time to serve.
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