Pumpkin Spice Cheesecake
Serves: 1 8-inch cheesecake
  • 1 box of spice cake mix
  • 3 eggs
  • 1 c water
  • ½ c oil
  • ¼ c flour
  • 2 tsp pumpkin spice
  • 1 can (15 oz) pumpkin
  • 4 - 8 oz packages of cream cheese, softened
  • 1 c packed brown sugar
  • ⅔ c sugar
  • 5 large eggs
  • 1 c heavy whipping cream
  • ½ c powder sugar
  • 1 tsp vanilla
  1. preheat oven to 350 degrees
  2. spray springform pan and set aside
  3. follow the directions on the cake mix box to prepare the cake
  4. pour the cake batter half way into the springform pan
  5. bake for 25-35 minutes or until a tooth pick comes out clean
  6. While cake is baking prep the cheesecake
  7. In a medium bowl, combine the flour, pumpkin spice and pumpkin and mix until combined
  8. In a standing mixer beat the cream cheese until smooth
  9. Add in the brown sugar and ⅔ c sugar and mix until combined
  10. while mixing on low speed, add in 1 egg at a time, mixing well after each egg added
  11. slowly mix in the pumpkin mix
  12. set oven to 325
  13. once cake is baked and cooled, add in ¾ of the cheesecake mixture on top of the cake
  14. bake for 1 hour and 15 minutes
  15. Once that time is up, turn off the oven and leave the oven door cracked open for 45 minutes
  16. Once that time is up place cheesecake on a wire rack to cool for 1 hour
  17. Place cheesecake into fridge for 4 hour to overnight
  18. After the cheesecake has been in the fridge for 4 hours or overnight prep the whipped cream
  19. remove cheesecake from springform pan
  20. in a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form
  21. scoop whipped cream into a piping bag fitted with a star tip
  22. pipe whipped cream onto the edging of the cheesecake and top with pecans.
Recipe by Kitchen Fun With My 3 Sons at https://KitchenFunWithMy3Sons.com/pumpkin-spice-cheesecake-cake/