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Pumpkin Cheesecake

Jane Yoder
This makes a nice, big, delicious cheesecake that is a nice addition to a fall dinner table.
Print Recipe
Course Dessert

Ingredients
  

Crust

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

Filling

  • 3 packages cream cheese, softened (8 oz each)
  • 1 1/2 cups white sugar
  • 1 can sweetened condensed milk (14 oz)
  • 4 large eggs
  • 2 cups canned unsweetened pumpkin (about 1 can)
  • 1 Tbs pumpkin pie spice

Instructions
 

  • Preheat oven (see note below) Combine spice cake mix and melted butter in a bowl with a fork until everything is evenly mixed. Press mixture into the bottom of a greased 10" springform pan, or a greased 13x9" baking dish. Press in with a spoon or the bottom of a measuring cup until evenly packed.
  • With an electric mixer, beat cream cheese and sugar until light and fluffy, about 3 minutes. Beat in sweetened condensed milk until mixture is smooth. Beat in eggs, pumpkin, and pumpkin pie spice. Blend until smooth. Pour mixture into prepared pan over top of the crust.
  • If using a 10" spring form pan, bake at 375 degrees for 65 minutes. If using a 13x9" baking dish, bake at 350 for 35 minutes. Allow to cool at room temperature for 1 hour, then refrigerate for at least 2 hours. (Overnight is better.) Keep refrigerated. Enjoy!