Rich Pumpkin Cheesecake - cooking recipe

Ingredients

1 (18 ounce) package Duncan Hines Moist Deluxe Spice Cake Mix
1/2 cup butter or 1/2 cup margarine, melted
FILLING
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
TOPPING
1 (2 1/2 ounce) package almonds, sliced
2 cups whipping cream, chilled
1/4 cup sugar

Preparation

Preheat oven to 375'F.
For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
For filling, combine cream cheese and sweetened condensed milk in large bowl.
Beat with electric mixer at high speed for 2 minutes.
Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan.
Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack.
Refrigerate 2 hours.
Loosen cake from sides of pan; remove sides of pan.
For topping, preheat oven to 300'F.
Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown.
Cool completely.
Beat cream in medium bowl until soft peaks form.
Gradually add sugar; beat until stiff peaks form.
Spread over top of chilled cake. Garnish with toasted almonds.
Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.