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Safely light pumpkins

Pumpkin Cheesecake Recipe

Description:  Okay, Cheesecake lovers it is here. There's no better cheesecake in the world than Pumpkin Cheesecake. And, this recipe is quick and easy.

Number of Servings: Six to eight

Contributed by: Heather Howard

2cups	Yellow cake mix
1 can(1lb)	Pumpkin Puree
1/2 cup	Brown sugar
1/2 cup	Oil
3	Eggs
1/2 cup	chopped nuts
1 teaspoon	pumpkin pie spice

1. Preheat oven to 350° F.
2. In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice.
3. Blend at low speed until completely moistened, about 1 minute.
4. Beat 2 minutes at medium speed.
5. Spread batter in a greased and floured 13" x 9" x 2" pan.
6. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.)
7. Sprinkle evenly over batter.
8. Bake at 350° F for 40-45 minutes, until center springs back when touched lightly.

Topping:

1/2 cup sugar 1/2 cup flour

1/4 cup butter or margarine, softened 1 teaspoon cinnamon

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