Gooey Pumpkin Cheesecake

By mackenzielester

Ingredients

• Cake:
• 18.25 oz yellow cake mix
• 1 egg
• 8 T butter, melted
• Filling:
• 8 oz cream cheese, softened
• 15 oz canned pumpkin
• 3 eggs
• 1 t vanilla
• 8 T butter, melted
• 16 oz powdered sugar
• 1 t cinnamon
• 1 t nutmeg

Preparation

Step 1

Cake:
Combine all ingredients and mix well. Pat the mixture into the bottom of a lightly greased 9x13 inch pan.
Preheat oven to 350 degrees.

Filling:
In a large bowl beat the cream cheese and pumpkin until smooth. Add eggs, vanilla and butter and beat together. Next add the powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

For Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.