Okay, cheesecake lovers it is here. There’s no better cheesecake in the world than Pumpkin Cheesecake. And, this recipe is quick and easy, with just a few ingredients.
Number of Servings: Six to eight
Contributed by: Heather Howard
Ingredients:
2 cups
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
Pumpkin Cheesecake Recipe Directions:
Preheat oven to 350° F.
In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice.
Blend at low speed until completely moistened, about 1 minute.
Beat 2 minutes at medium speed.
Spread batter in a greased and floured 13″ x 9″ x 2″ pan.
In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.)
Sprinkle evenly over batter.
Bake at 350° F for 40-45 minutes, until center springs back when touched lightly
Pumpkin Cheesecake Toppings:
1/2 cup sugar 1/2 cup flour
1/4 cup butter or margarine, softened 1 teaspoon cinnamon
Mix ingredients together into a crumbly mixture.
Sprinkle across the top of the cheesecake.
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