Pumpkin Cheesecake
1-16oz box pound cake mix3 eggs
2 T. margarine (or butter) melted
4 tsp. pumpkin pie spice
1-8oz pkg. cream cheese, softened
1-14oz can Eagle Brand condensed milk
1-15oz can pumpkin (about 2 cups)
1/2 tsp. salt
1 c. chopped nuts
Preheat oven to 350. In a large mixing bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp. pumpkin spice until crumbly. Press mixture into bottom of a 9x13 cake pan. In mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand milk and the remaining 2 eggs, pumpkin, the remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 min. or until set. Cool Chill in refrigerator and top with Cool Whip. (Make your own condensed milk)
Recipe from a 1998 Platte SD "Neighborhood Delights"
No comments:
Post a Comment