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Quick & Easy Pumpkin Cheesecake

Posted by Hallee on Oct 31, 2009 in Desserts, Hallee's Galley, Recipes |

pumpkin cheesecakeQuick & Easy Pumpkin Cheesecake

This recipe intrigued me. I don’t normally use box cake mixes, but having a cheesecake with a box mix as a base really made me want to try to see how it turned out. It was very good!

INGREDIENTS:

CRUST:
butter or shortening to grease the pan
1 package plain spice cake mix (18.25 ounces)
1 large egg

FILLING:
4 TBS butter
3 large eggs
2 8-ounce packages cream cheese
1 14-ounce can sweetened condensed milk
1 cup canned pumpkin
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger

TOPPING:
1 cup sour cream
1/4 cup light brown sugar

SUPPLIES:

Measuring cups/spoons
13 x 9 cake pan
mixer or beaters

PREPARATION:

Measure out ½ cup of the cake mix and set aside.

Grease pan.

Heat oven to 325° degrees F

DIRECTIONS:

Mix cake mix (less the ½ cup you set aside) with one egg with electric mixer on low speed for 2 minutes. After mixing the batter will come together as a ball. Pat it evenly over the bottom of the pan and up the sides. Set the pan aside.

For the filling, mix the cream cheese and sweetened condensed milk 30 seconds. Add the rest of the filling ingredients and beat on medium speed for one minute. Pour the filling over the crust.

Place on center rack in the oven. Bake until it looks shiny and the center no longer jiggles when you shake the pan – 40 to 45 minutes.

Remove from pan and leave the oven on while you prepare the topping.

Mix the sour cream and the brown sugar. Spread over the top of the cake evenly.

Return the pan to the oven and bake 7-10 minutes, or until the topping sets.

Cool for 30 minutes. Cover with plastic wrap and put in the refrigerator for several hours.

YIELD:

1 13 x 9 cake

NUTRITION: ~*~
High in vitamin A NUTRITION FACTS:
~*~
NOTES:

The original recipe called for only 1 cup pumpkin. However, I was on the phone while I was making this and inadvertently used an entire can. It worked well with the entire can. But, if you only want to use 1 cup, then you can use the remaining cup to make Pumpkin Pancakes.

Next time I make this, I am going to try to make it with all fresh ingredients and eliminate the box cake mix.  I’ll let you know how it turns out.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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