Description
Indulge in this decadent, autumnal dessert that perfectly balances a buttery cake crust with a rich, spiced pumpkin cream cheese custard. It is an ideal, family-friendly treat for potlucks and holiday gatherings, designed for speed and professional-quality results. The aromatic blend of cinnamon and nutmeg provides warmth, while the mix-and-press method makes preparation incredibly simple and forgiving for every home baker.
Ingredients
1 box yellow cake mix
4 large eggs
1 cup butter, divided (0.5 cup melted, 0.5 cup softened)
8 ounces cream cheese, room temperature
15 ounces pumpkin puree
1 tsp vanilla extract
3 cups powdered sugar
1 tsp cinnamon
0.25 tsp nutmeg
Instructions
Preheat your oven to 350°F and coat a 9×13 inch baking pan with nonstick cooking spray.
In a large bowl, combine the yellow cake mix, 1 egg, and 0.5 cup melted butter until a dough forms.
Press the mixture firmly into the bottom of the prepared pan and slightly up the sides.
In a separate bowl, beat the room temperature cream cheese until smooth.
Add the pumpkin puree, remaining 3 eggs, vanilla extract, cinnamon, and nutmeg to the cream cheese, mixing until combined.
Gradually whisk in the powdered sugar until smooth and creamy.
Pour the pumpkin mixture evenly over the crust layer.
Bake for 50 minutes or until the center is set but still slightly soft.
Allow to cool completely before slicing and serving.
Notes
Ensure the cream cheese is at true room temperature to avoid lumps in the filling.
Sifting the powdered sugar is essential for a silky, bakery-style texture.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 52g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg