Ingredients: |
Ingredients: Crust & Filling:
1 pkg. Plain Spice Cake Mix
4 TBSP. (1/2 stick) Butter, Melted
4 Large Eggs
2 pkgs. (8 oz) Cream Cheese, at room temp
1 Can (14 oz) Sweetened Condensed Milk
1 Cup Canned Pumpkin
1/2 Cup Packed Light Brown Sugar
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Ginger
Topping:
1 Cup Sour Cream
1/4 Cup Packed Light Brown Sugar
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Directions: |
Directions:Preheat the oven to 325. Lightly grease a 13x9 inch baking pan with softened butter or vegetable shortening. Set the pan aside. Measure out 1/2 cup of the cake mix and set aside for the filling. Place the remaining cake mix, the melted butter, and 1 egg in a large mixing bowl. Blend with mixer on low speed for 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. The batter should come toghther in a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. For the filling, place the cream cheese and the sweetened condensed milk in the same mixing bowl, blend with mixer on low speed untl just combined 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, nutmeg, and ginger and beat on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven. Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan, 40 to 45 minutes. Remove the pan from the oven while you prepare the topping. Leave the oven on. For the topping, place the sour cream and brown sugar in a small mixing bowl and stir with a spoon untl well combined. Pour the topping over the cheesecake, and return the pan to the oven. bake until the topping sets, 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Lightly cover the pan with plastic wrap and place in the refrigeratoe to chill for at least 1 hour, but preferable 24 hours. Cut into squares and serve. |
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