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Print this Recipe    Pumpkin 13

Rich Pumpkin Cheesecake

1 package Deluxe Spice Cake Mix
1/2 cup butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (16 ounces) solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice

1 package (2 1/2 ounces) sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar

Preheat oven to 375F. 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 for 2 minutes.
Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1
minute. Pour over prepared crust in pan. Bake at 375F for 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 300F. Toast almonds on baking sheet
at 300F 4 to 5 minutes or until fragrant and light golden brown.
Cool completely. Beat cream in medium bowl 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.

To prepare in a 13x9 inch pan, bake at 350F for 35 minutes or until
set.

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