About this recipe: This baked cheesecake has a sponge cake base. The filling is made by blending pumpkin puree, butter, cream cheese, eggs and sugar. It's perfect for dessert with a dollop of whipped cream.
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This recipe is almost the same Paula Dean's Pumpkin Gooey Butter Cakes, which I have made for a couple of years. Let me tell you, I am a huge pumpkin lover, and once I began making these, my family insists that I bring them to every Thanksgiving and Christmas instead of regular pumpkin pie. They are so good. Everyone I have made them for absolutely loves them, they are a staple now at holiday parties and get togethers. You just have to be sure not to cook to long, or the crust will be overdone. The pumpkin part is really so yummy and gooey and the yellow cake mix compliments it perfectly. YUM! Oh, you can also make this a pineapple, banana, or peanut butter insteas of pumpkin. For pineapple, substitute a 20 ounce can of drained crush pineapple for the pumpkin. For Banana, sub. 2 ripe bananas instead of pumpkin. For peanut butter, use chocolate cake mix instead of yellow and substitute 1 cup creamy peanut butter instead of pumpkin. - 09 Nov 2008 (Review from Allrecipes US | Canada)
This recipe is absolutely Fabulous. Although we ran out of confectioners. We only had 2 cups of confectioners sugar (16 oz) and added one cup of regular sugar. Anywho, I would stick with just 2 cups of confectioners sugar (unless you like super sweet desserts). I love, love, love it. I will be using it for a dinner party on Monday. Thanks so much!!!!! - 16 Nov 2007 (Review from Allrecipes US | Canada)
I added my own variation by using a Spice cake mix and make it in muffin tins so everyone had their own little cake. It was fabulous. - 24 Dec 2008 (Review from Allrecipes US | Canada)