Pumpkin Spice Cheesecake Cake

• Vegetarian

• Produce

  • 1 cup Pumpkin, canned

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 8 ounce container Cool whip
  • 1/4 tsp Nutmeg
  • 1 Spice cake mix
  • 1/2 cup Sugar

• Dairy

  • 8 oz Cream cheese

Found on adashofsanity.com

Description

Ingredients

• 1 spice cake mix, prepared per package directions in 2 x 8-inch round pans
• 8 ounces cream cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 8 ounce container Cool Whip
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Directions

• Prepare and bake spice cake according to package directions. Once cake is done baking cool on cooling rack until completely cool.
• Prepare no-bake cheesecake filling.
• In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Set in the refrigerator until ready to layer cake.
• Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add 1/4 of the no-bake cheesecake filling, you dont need to be exact just eyeball it.
• Then add another cake layer. Repeat with remaining cake and no-bake cheesecake filling.
• After the last cake layer add the remaining no-bake cheesecake filling and top with Cool Whip. Garnish with pumpkin pie spice. Set in the refrigerator for 4 hours, to allow the cheesecake filling to set.
• Slice, serve and devour.
• Store the remaining cake in the refrigerator, if there are any leftovers.