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Pumpkin Cheesecake

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Harper 5★ Ratings

  • W: ★★★★
  • J: ★★★★★

Times

  • Prep time: 15 minutes
  • Cook time: 65–70 minutes
  • Ready in: 4 hours
  • Total time: 5 hours, 20–30 minutes

Yield

8–12 servings

Pumpkin Cheesecake

Ingredients

Crust
  • 1 pkg sandies cookies*
  • ½ cup margarine, melted
Filling
  • 3 (8 oz) pkgs cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) can solid-pack pumpkin
  • 4 eggs
  • 4 tbsp pumpkin pie spice
Topping
  • 1 (2½ oz) pkg sliced almonds
  • 2 cups whipping cream, chilled
  • ¼ cup sugar
*Use 1 pkg spice cake mix.

Instructions

Cheesecake
  1. Preheat oven to 375°F.
  2. Combine crust ingredients in a medium bowl. Press into the bottom of an ungreased 10” springform pan.
  3. Combine cream cheese and sweetened condensed milk in a large bowl. Beat with an electric mixer at high speed for 2 minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed for 1 minute. Pour over the prepared crust in the pan.
  4. Bake for 65–70 minutes or until set.
  5. Cool completely on a rack. Refrigerate for 2 hours.
  6. Loosen cake from sides of pan; remove sides of pan.
Topping
  1. Preheat oven to 300°F.
  2. Toast almonds on a baking sheet for 4–5 minutes or until fragrant and light golden brown.
  3. Cool completely.
  4. Beat whipping cream in a medium bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar; beat until soft peaks form.
  5. Spread over top of chilled cake; garnish with toasted almonds.

Notes

  • Refrigerate until ready to serve.
  • To prepare in a 9”x13”x2” pan, bake at 350°F for 35 minutes or until set.

Nutrition Info:

Mrs. Randy Deanna Dickinson, “Rich Pumpkin Cheesecake,” Open Bible Church Recipe Book (Audubon, IA: Jumbo Jack’s Cookbooks, 2002), 221.

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