Skip to main content

Pumpkin Cheesecake




 I love cake mixes! I know that some people frown upon cake mixes, because they are full of preservatives and what not, but I like them. The main reason I like them, is because they are very versatile. You can use cake mixes to make cookies, cakes and even in this case, as a crusts. So, when I was asked if I'd be interested to review Complete Cake Mix Magic- 300 Easy Desserts Good as Homemade, by Jill Snider; I quickly accepted. I am IN LOVE with this book. I've dog eared almost every page to try and try them I will, LOL. This book has every dessert recipe imaginable and they all use a cake mix, in one way or another. There are cakes, coffee cakes, cookies, bars, cheesecakes; just about any dessert you can think of. With a section for Special Occasion Cakes, frostings, glazes and other toppings, you are certain to find a recipe to fit your mood and your occasion.






I decided to try the Pumpkin Cheesecake on page 143, since Fall is in the air and I have some pumpkin puree still in the freezer, from last year. Since I always have a variety of cake mixes on hand, I was pleased to see that this recipe used Spice cake mix. It is one of my favourites to use, in pumpkin recipes. I was curious to see how the crust would turn out, with the cake mix being combined only with melted butter, but it was delicious; almost cookie like. The filling is creamy, sweet and has a beautiful warmth from the pumpkin pie spice. I do not make baked cheesecakes all that often, but this one was easy, simple and turned out beautifully.


Pumpkin Cheesecake

adapted from Complete Cake Mix Magic

printable version


Crust:

1 pkg spice cake mix

1/2 C butter, melted


Filling:

1 1/2 lbs of cream cheese (3- 8oz pkgs)

1 can (14oz) sweetened condensed milk

1 can (14 oz) pumpkin puree (NOT pumpkin pie filling)

4 eggs

1 Tbs pumpkin pie spice


Topping

1 1/2 C whipping (35%) cream

1/4 C confectioner's sugar, sifted

1/4 C toasted almonds ( I used pecans and pumpkin seeds)

Caramel Sauce to drizzle


Preheat oven to 350 degrees F.


  1. Crust: Combine cake mix and melted butter. Mix well. Press firmly on bottom of pan. Set aside.
  2. Filling: In a large mixer bowl, beat cream cheese and sweetened condensed milk, on high speed for 2 minutes. Add pumpkin, eggs and spice. Beat for 1 minute longer or until smooth. Pour over prepared crust. Bake for 55-60 minutes or just until set. Run knife around edge of pan to loosed cake. Cool completely on a wire rack, then chill for 2 hours or overnight.
  3. Topping: Beat cream and confectioner's sugar to stiff peaks. Spread over cheesecake. Sprinkle with almonds. Chill until serving. Store leftover cheesecake in the refrigerator.

Variation: Bake cheesecake in a 13- by 9-inch pan at 350 degrees F for 30 to 35 minutes. You can cut this into large dessert pieces or small cookie-tray-size treats.



 



 

Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af