Pumpkin Cheesecake
Crust: 1 box yellow cake mix (reserve 1 cup for topping) ½ cup softened margarine 1 egg
Mix the ingredients together and pat on the bottom and up the sides of a 9” springform pan or a 9x13” pan.
Filling: 2-8 ounce packages cream cheese (regular, low or no-fat) ½ cup brown sugar ½ cup sugar 1 ½ teaspoons cinnamon 1 teaspoon pumpkin pie spice OR ½ teaspoon ginger, ¼ tsp nutmeg and ¼ ground clove Cream these ingredients together until fluffy then beat in: 3 eggs Fold in: 1 16 ounce can pumpkin 2/3 cup evaporated milk
Pour onto crust
Streusel Topping: Cut together The 1 cup of reserved dry cake mix ½ cup sugar ½ cup chopped pecans ¼ cup margarine
Sprinkle on top of the filling. Bake at 350 for 50-60 minutes or until center is set. Top with whipped topping or ice cream. dpf

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