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"The belly rules the mind."--Spanish Proverb

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from The Hux Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelly Hux

Category:
Category:

Ingredients:  
Ingredients:  
1 Box of Butter Yellow Cake Mix
3 Eggs
2 TBSP Butter melted & slightly cooled
4 TSP Pumpkin Pie Spice
8 oz pkg Cream Cheese, softened
14 oz Can Sweetened Condensed Milk
15 oz Can Pumpkin
1/2 TSP Salt

Directions:
Directions:
Preheat over to 350. Mix dry cake mix, 1 egg, butter and 2 TSP of pumpkin pie spice. Mix together with fingers until crumbly. Press dough into greased 15x10 pan.
In another bowl beat cream cheese until fluffy. Beat in condensed milk, pumpkin, salt, 2 eggs and 2 TSP of pumpkin spice, mix well. Spread over the crust and bake 30-40 minutes. Cool in refrigerator before cutting.

Personal Notes:
Personal Notes:
This is another delicious recipe I got from some friends in the Northeast. I only use a total of 3 TSP of pumpkin spice. I change the amounts to 1 1/2 TSP for the crust and the filling.

 

 

 

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