Makes 1 8 inch cheesecake
Ingredients:
- 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
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 ⅔ 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 ¾ 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!
