Pumpkin cheese cake

Pumpkin Cheese Cake Recipe

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Nor M.


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 vote

20 Min
1 Hr 10 Min


Add to Grocery List

  • 1 box
    spice cake mix
  • 1/2 c
    melted butter ( 1 stick)

  • 1 can(s)
    condensed milk
  • 1 can(s)
    16 ounces solid packed pumpkin
  • 4
  • 1 Tbsp
    pumpkin pie spice
  • 3 pkg
    8 ounce pacakages softened cream cheese

  • 3 oz
    sliced almonds
  • 2 c
    whipping cream
  • 1/4 c

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.

Printable Recipe Card

About Pumpkin cheese cake

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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