Wondering how we made that delicious pumpkin cheesecake on Fork You: All’s well that ends well? Wonder no more:
1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice*
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups pumpkin puree (one can)
1/2 teaspoon salt
Preheat oven to 350 degrees. In large bowl, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of a springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust. Bake 60 to 70 minutes or until set. Cool. Chill; cut into slices. Store leftover covered in refrigerator.
*Or you can use your own combination of spices. For the crust I used:
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
For the custard I used:
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
