Pumpkin Spice Cheesecake

• 1 box of spice cake mix
• 3 eggs
• 1 c water
• 1/2 c oil
• 1/4 c flour
• 2 tsp pumpkin spice
• 1 can (15 oz) pumpkin
• 4 – 8 oz packages of cream cheese, softened
• 1 c packed brown sugar
• 2/3 c sugar
• 5 large eggs
• 1 c heavy whipping cream
• 1/2 c powder sugar
• 1 tsp vanilla

Directions:

preheat oven to 350 degrees

spay springform pan and set aside

follow the directions on the cake mix box to prepare the cake

pour the cake batter half way into the springform pan

bake for 25-35 minutes or until a tooth pick comes out clean

While cake is baking prep the cheesecake

In a medium bowl, combine the flour, pumpkin spice and pumpkin and mix until combined

In a standing mixer beat the cream cheese until smooth

Add in the brown sugar and 2/3 c sugar and mix until combined

while mixing on low speed, add in 1 egg at a time, mixing well after each egg added

slowly mix in the pumpkin mix

set oven to 325

once cake is baked and cooled, add in 3/4 of the cheesecake mixture on top of the cake

bake for 1 hour and 15 minutes

Once that time is up, turn off the oven and leave the oven door cracked open for 45 minutes

Once that time is up place cheesecake on a wire rack to cool for 1 hour

Place cheesecake into fridge for 4 hour to overnight

After the cheesecake has been in the fridge for 4 hours or overnight prep the whipped cream

remove cheesecake from springform pan

in a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form

scoop whipped cream into a piping bag fitted with a star tip

pipe whipped cream onto the edging of the cheesecake and top with pecans.

enjoy!