Rich Pumpkin Cheesecake

Ingredients

• Servings: 10
• 1 (18 ounce) package duncan hines moist deluxe spice cake mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can condensed milk, sweetened
• 1 (16 ounce) can solid pack pumpkin
• 4 eggs
• 1 tablespoon pumpkin pie spice
• 1 (2 1/2 ounce) package almonds, sliced
• 2 cups whipping cream, chilled
• 1/4 cup sugar

Recipe

• 1 preheat oven to 375'f.
• 2 for crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
• 3 for filling, combine cream cheese and sweetened condensed milk in large bowl.
• 4 beat with electric mixer at high speed for 2 minutes.
• 5 add pumpkin, eggs and pumpkin pie spice. beat at high speed 1 minute. pour over prepared crust in pan.
• 6 bake at 375'f for 65 to 70 minutes or until set. cool completely on rack.
• 7 refrigerate 2 hours.
• 8 loosen cake from sides of pan; remove sides of pan.
• 9 for topping, preheat oven to 300'f.
• 10 toast almonds on baking sheet at 300'f 4 to 5 minutes or until fragrant and light golden brown.
• 11 cool completely.
• 12 beat cream in medium bowl until soft peaks form.
• 13 gradually add sugar; beat until stiff peaks form.
• 14 spread over top of chilled cake. garnish with toasted almonds.
• 15 refrigerate until ready to serve. tip: to prepare in a 13x9 inch pan, bake at 350'f for 35 minutes or until set.