Pumpkin Cheesecake

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(9 – 12 Servings)

Ingredients:

Crust

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

Filling

  • 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
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Golden Yellow Cake Mix

Directions:

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. 

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