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Rich Pumpkin Cheesecake
CRUST
1 package Duncan Hines(R) Moist Deluxe Spice Cake Mix
1/2 cup butter or margarine, melted
FILLING
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (16 ounces) solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
TOPPING
1 package (2 1/2 ounces) sliced almonds
2 cups whipping cream, chilled
1/4 cup 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.
NOTE
To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002.
