PUMPKIN CHEESECAKE

By gailg

Ingredients

• Crust: 1 box Duncan Hines Moist Deluxe Cake Mix
• 1/2 C butter, melted
• Filling:3- 8 oz packages cream cheese, softened
• 1 can sweetened condensed milk
• (14 oz)
• 1 can (16 oz) plain pumpkin
• 4 eggs
• 1 T pumpkin pie spice
• Topping:1 package (2 1/2 oz) sliced almonds
• 2 C whipping cream
• 1/4 C sugar

Preparation

Step 1

Preheat oven to 375 degrees. For crust, Combine cake mix and melted butter in large bowl. Press mixture in bottom of 10" springform pan. For filling, combine cream cheese and sweetened condensed milk in a large bowl. Beat at high speed 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed for one minute. Pour over crust. Bake 65-70 minutes or until set. Cool completely. Refrigerate 2 hours. Remove sides of pan. For topping, preheat oven to 300 degrees. Toast almonds on baking sheet 4-5 minutes. Cool. Beat whipping cream until soft peaks form. Gradually add powdered sugar; beat until stiff peaks form. Spread over chilled cake. Garnish with almonds. Refrigerate until ready to serve.