Pumpkin Streusel Cheesecake
1 box yellow cake mix
1/2 c. margarine or butter, melted
Remove 1 c. of cake mix and set aside for topping. Add egg and
melted butter to remaining cake mix. Mix with fork until well mixed.
Press in well greased and floured 9x13 pan. Bake at 350° for 10
minutes. Remove from oven and set aside while preparing fillings.
1 (29 oz.) can pumpkin
1/4 c. brown sugar, packed
1/4 c. granulated sugar
2/3 c. evaporated milk
2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/2 tsp. salt
Mix well and spread over baked crust. Set aside.
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1 TBS. lemon juice
1/2 tsp. vanilla
dash of salt
Beat cream cheese and sugar until creamy. Add remaining ingredients
and mix well. Pour over pumpkin mixture.
1 c. reserved cake mix
1/4 c. butter or margarine
1/2 c. sugar
1/2 c. chopped nuts, optional
Mix together until crumbly. Sprinkle over cheese mixture. Bake at
350° for 50-55 minutes.
When cool, cover and refrigerate.