Harvest Bounty Cheesecake

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I realize that it has been a while since I have shared a recipe! Well I could not miss the opportunity to share one of my favourite cheese cake recipes with you just in time for Thanksgiving! I have been making this recipe since Michael and I got married from a cookbook called Treasuring of Baking. I haven’t kept too many actual cookbooks over the years but this is one that I reach for a lot!

This is a great alternative to a classic pumpkin pie! I hope you try it and begin a new tradition with your family.

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Harvest Bounty Pumpkin Cheesecake

Crust:

1 package Duncan Hines Spice Cake Mix

1/2 cup butter, melted

Filling:

3 packages cream cheese (8 oz packages)

1 14 oz can sweetened condensed milk

1 16 oz can solid pack pumpkin

4 eggs

1 tablespoon pumpkin pie spice

Topping:

2 1/2 oz sliced almonds

2 cups whipping cream

1/4 cup sugar

Directions:

  1. Preheat oven to 375

  2. For Crust: combine cake mix and melted butter in a large bowl; press into a 10 inch ungreased spring form pan

  3. For Filling: combine cream cheese and sweetened condensed milk in a large bowl. Beat at high speed with an electric mixer for 2 min. Add pumpkin, eggs and spice. Beat at high speed for 1 min. Pour over crust in pan. Bake at 375 for 60-70 min until set. Loosen cake from sides of pan with a knife. Refrigerate for 2 hours and then remove from pan

  4. For Topping: preheat oven to 300. Toast almonds on baking sheet for 4-5 minutes or until golden brown. Cool completely. Beat whip cream in a medium bowl until soft peaks form and gradually add sugar. Spread over chilled cheesecake and garnish with almonds. Refrigerate until ready to enjoy!