Razzle Dazzle Recipes
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Rich Pumpkin Cheesecake Recipe

Crust:

1 package Duncan Hines Moist Deluxe Spice Cake Mix
 
1/2 C. butter or margarine, melted

Filling:

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

1 can (14 oz.) sweetened condensed milk

1 can (16 oz.) solid pack pumpkin

4 eggs

1 T. pumpkin pie spice

Topping:

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

2 C. whipping cream, chilled

1/4 C. sugar

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 13 x 9 inch pan, bake at 350 F. for 35 minutes or until set.

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