Description
Rich pumpkin puree, warm spices, and creamy cheesecake come together under a golden cake topping in this easy-to-make dessert. It’s like pumpkin pie and cheesecake combined into one indulgent treat — perfect for Thanksgiving, potlucks, or cozy autumn nights.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened and cut into small cubes
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar (or brown sugar for richer flavor)
1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp cloves)
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Mixture: In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the prepared dish.
Add Cheesecake: Scatter cream cheese cubes evenly over the pumpkin mixture.
Add Cake Mix: Sprinkle dry cake mix evenly over the top; do not stir.
Top with Butter & Nuts: Drizzle melted butter evenly over the cake mix and sprinkle nuts if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the filling is set.
Cool & Serve: Cool slightly before serving. Serve warm or chilled with whipped cream.
Notes
- Use a spice cake mix for a deeper fall flavor.
- For extra creaminess, add ¼ cup sour cream or Greek yogurt to the pumpkin mixture.
- Leftovers can be refrigerated for up to 4 days; warm gently before serving.
- For a prettier presentation, sprinkle with cinnamon or drizzle caramel sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall