Title: Rich Pumpkin Cheesecake
Categories: Desserts, Cheesecakes
Yield: 8 Servings

-----------------------------------CRUST-----------------------------------
1 pk Duncan Hines Moist Deluxe
-Spice Cake Mix
1/2 c Butter; melted

----------------------------------FILLING----------------------------------
3 pk Softened cream cheese (8 oz.
-each)
14 oz Sweetened condensed milk
1 cn Solid pack pumpkin; (16 oz.)
4 Eggs
1 tb Pumpkin pie spice

----------------------------------TOPPING----------------------------------
1 pk Sliced almonds (2-1/2 oz.)
2 c Whipping cream; chilled
1/4 c Sugar

Preheat oven to 375 degrees. For crust, combine cake mix and melted butter
in large bowl; press into bottom of ungreased 10-inch springform pan. For
filling, combine cream cheese and sweetened condensed milk in large bowl.
Beat with electric mixer at high speed 2 minutes. Add pumpkin, eggs and
pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in
pan. Bake at 375 degrees 65 to 70 minutes or until set. Cool completely on
rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of
pan. For topping, preheat oven to 300 degrees. Toast almonds on baking
sheet at 300 degrees 4 to 5 minutes or until fragrant and light golden
brown. Cool completely. Beat whipping cream in medium bowl with electric
mixer on high speed until soft peaks form. Gradually add sugar; beat until
stiff peaks form. Spread over top of chilled cake. Garnish with toasted
almonds. Refrigerate until ready to serve. 8 to 12 servings. Tip: To
prepare in l3x9x2-inch pan, bake at 350 degrees 35 minutes or until set.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Bake It Easy by
Duncan Hines. Lynn's notes: Made this 11-10-97; I omitted the topping
because this is a very rich cake. Easy to do, tasted wonderful!

Recipe by: Bake It Easy

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 10, 1997