Pumpkin Spice Cheesecake

INGREDIENTS:
1 package (18.25 ounce) plain spice cake

1/2 stick of unsalted butter, melted

4 large eggs

2 (8 ounce) packages Philadelphia Cream Cheese, room temperature

1 (14 ounce) can sweetened condensed milk

1 cup canned pumpkin (NOT pumpkin pie mix)

1/2 cup light brown sugar

1 teaspoon pumpkin pie spice

Topping:

1 cup sour cream (not light or fat free)

1/4 cup light brown sugar

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Grease with extra butter a 9 inch spring form pan.

3. Reserve 1/2 cup of cake mix and place in a small bowl and set to the side.

3. In a large bowl, add remaining cake mix, melted butter and egg. Mix together till a ball forms.

4. Push it into pan bottom and half way up the sides. Set crust to the side.

5. In the same bowl, do not bother to clean beaters, cream together the cream cheese and the

sweetened condensed milk.

6. Add in eggs one at a time. Beat together for about 2 minutes.

7. Add pumpkin, vanilla, salt, brown sugar and pumpkin pie spice. Beat 2 minutes

more.

8. Pour cheesecake mixture into your spring form pan. Tap pan on the counter 3

times to allow air bubbles to escape.

9. Bake for 55-60 minutes or until it is not jiggly.

To make topping:

1. Mix together the sour cream and brown sugar till well combined.

2. Smooth over the top of cheesecake.

3. Return to oven and bake an additional 10 minutes.

4. Remove cheesecake from oven and allow to cool on counter top. Then cover and place

in refrigerator overnight.

Fun food tip: Make sure and use a PLAIN spice cake. The mixes with the pudding tend

to make the cheesecake not thicken properly when baking

Serves: 20