Pumpkin Cheesecake

Pumpkin Cheesecake

(9 – 12 Servings)



  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. pumpkin pie spice
  • 1/2 cup margarine or butter, melted


  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 2 tsp. pumpkin pie spice
Printer friendly version

Golden Yellow Cake Mix


Preheat oven to 350°F.

Combine crust ingredients. Press into bottom and slightly up sides of ungreased 10″ springform pan. For filling, blend cream cheese. Add sweetened condensed milk and beat on medium for 2 minutes. Add remaining ingredients, beating on medium for 1 minute. Pour filling into crust. Bake 60 – 70 minutes or until center becomes firm. Remove from oven and cool. Refrigerate 2 hours.  Loosen and remove sides of pan. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.