Pumpkin Pie Cheesecake Dump Cake

 Yummy.   If you don't want to make the cheesecake buy some  "cheesecake no bake" and use that.

PUMPKIN PIE CHEESECAKE DUMP CAKE

(serves 12)

Ingredients:

*2 (15 ounce) cans solid pumpkin 

*1 (14 ounce) can sweetened condensed milk 

*1 tablespoon pumpkin pie spice 

*4 large eggs

*1 (4 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*1 cup whipped cream or cool whip

*1 (13.25 ounce) box spice cake mix (can use white or yellow if you prefer)

*3/4 cups butter, melted

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~In a large mixing bowl, mix 2 (15 ounce) cans of solid pumpkin, 1 (14 ounce) can sweetened condensed milk, 4 large eggs and 1 tablespoon pumpkin pie spice together until well combined.

~Pour into prepared baking dish.

~In a clean mixing bowl, mix 1 (4 ounce) package softened cream cheese and 1/2 cup powdered sugar together until soft and fluffy.

~Scoop dollops of cream cheese mixture over pumpkin pie filling.

~Take a knife and swirl cheesecake into pumpkin pie filling.

~Sprinkle 1 (13.25 ounce) box of spice cake mix evenly over top of pumpkin pie filling.

~Drizzle melted butter over top of cake mix.

~Bake for 45 minutes.

~Remove from oven and allow to cool.

~Best served once it cools.