Rich Pumpkin Cheesecake

• 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

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.

deluxe spice, butter, filling, cream cheese, condensed milk, solid pack pumpkin, eggs, pumpkin pie spice, topping, almonds, whipping cream, sugar

Taken from www.food.com/recipe/rich-pumpkin-cheesecake-3557 (may not work)