Pumpkin Cheesecake Dessert |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts! Ingredients:
1 package (16 ounces) pound cake mix |
3 eggs |
2 tablespoons butter, melted |
4 teaspoons pumpkin pie spice, divided |
1 package (8 ounces) cream cheese, softened |
1 can (15 ounces) solid-pack pumpkin |
1 can (14 ounces) sweetened condensed milk |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup chopped walnuts |
whipped cream, optional |
Directions:
1. In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13-in. x 9-in. baking dish; set aside.
2. In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet.
3. Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired. Yield: 12-15 servings.
|
|