Although Halloween has passed, the fall season is still very much alive - as is my fall baking! I have never been a huge fan of pumpkin pie, but when I came across this pumpkin spice cheesecake recipe in my "Cake Doctor" recipe book (I absolutely love the Cake Doctor - she offers many great ideas, recipes, and easy shortcuts for bakers), I was quite intrigued. Let's just say, that after baking the cheesecake and after devouring the cheesecake, I am more than pleased with this dessert. Great for a Thanksgiving treat, this recipe can be used in lieu of pumpkin pie at any dinner table wanting to try something a little different.
Pumpkin Spice Cheesecake Recipe
Crust & Filling:
Softened butter or vegetable shortening for greasing the pan
1 package plain spice cake mix
4 tablespoons butter, melted
4 large eggs
2 packages (8 ounces each) cream cheese at room temperature
1 can (14 ounces) sweetened condensed milk
1 cup canned pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sour cream
1/4 cup packed light brown sugar
Preheat the oven to 325 degrees F and grease a 13 by 9 inch baking pan with butter or vegetable shortening. Set pan aside.
Measure out a 1/2 cup of the plain spice cake mix and set aside for filling. Place the remaining cake mix in a bowl with the melted butter and one large egg. Blend for a couple of minutes or until the batter comes together in a ball. With your hands, pat the batter evenly over the bottom of your baking pan and smooth out the top. Set pan aside.
Now, prepare your topping. Place the sour cream and brown sugar in a mixing bowl and blend together until the ingredients are well combined. Pour the topping over the cheesecake and return the pan to the oven. Bake until the topping sets (about 7 - 10 minutes).