I love cake mixes! I know that some people frown upon cake mixes, because they are full of preservatives and what not, but I like them. The main reason I like them, is because they are very versatile. You can use cake mixes to make cookies, cakes and even in this case, as a crusts. Not to mention that I've yet been able to find a cake recipe that will make an amazing moist and fluffy cake, the way cake mixes do. So, when I was asked if I'd be interested to review Complete Cake Mix Magic- 300 Easy Desserts Good as Homemade, by Jill Snider; I quickly accepted. I am IN LOVE with this book. I've dog eared almost every page to try and try them I will, LOL. This book has every dessert recipe imaginable and they all use a cake mix, in one way or another. There are cakes, coffee cakes, cookies, bars, cheesecakes; just about any dessert you can think of. With a section for Special Occasion Cakes, frostings, glazes and other toppings, you are certain to find a recipe to fit your mood and your occasion.
I decided to try the Pumpkin Cheesecake on page 143, since Fall is in the air and I have some pumpkin puree still in the freezer, from last year. Since I always have a variety of cake mixes on hand, I was pleased to see that this recipe used Spice cake mix. It is one of my favourites to use, in pumpkin recipes. I was curious to see how the crust would turn out, with the cake mix being combined only with melted butter, but it was delicious; almost cookie like. The filling is creamy, sweet and has a beautiful warmth from the pumpkin pie spice. I do not make baked cheesecakes all that often, but this one was easy, simple and turned out beautifully.
Pumpkin Cheesecakeadapted from Complete Cake Mix Magic
1 pkg spice cake mix
1/2 C butter, melted
1 1/2 lbs of cream cheese (3- 8oz pkgs)
1 can (14oz) sweetened condensed milk
1 can (14 oz) pumpkin puree (NOT pumpkin pie filling)
1 Tbs pumpkin pie spice
1 1/2 C whipping (35%) cream
1/4 C confectioner's sugar, sifted
1/4 C toasted almonds ( I used pecans and pumpkin seeds)
Caramel Sauce to drizzle
Preheat oven to 350 degrees F.
- Crust: Combine cake mix and melted butter. Mix well. Press firmly on bottom of pan. Set aside.
- Filling: In a large mixer bowl, beat cream cheese and sweetened condensed milk, on high speed for 2 minutes. Add pumpkin, eggs and spice. Beat for 1 minute longer or until smooth. Pour over prepared crust. Bake for 55-60 minutes or just until set. Run knife around edge of pan to loosed cake. Cool completely on a wire rack, then chill for 2 hours or overnight.
- Topping: Beat cream and confectioner's sugar to stiff peaks. Spread over cheesecake. Sprinkle with almonds. Chill until serving. Store leftover cheesecake in the refrigerator.
This post linked to
Cast Party Wednesday
Full Plate Thursday