Ingredients:

  • 15 oz pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 15.25 oz spice cake mix
  • 1 cup salted butter, melted
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with cooking spray.
  2. In a large bowl, beat the softened cream cheese and sugar together until smooth.
  3. Stir in the pumpkin puree, eggs, vanilla, cinnamon, and salt. Mix until the color is uniform and no white streaks of cream cheese remain.
  4. Pour the pumpkin mixture into the prepared pan and smooth the top with a spatula.
  5. Sprinkle the dry spice cake mix evenly over the top of the pumpkin base without stirring.
  6. Carefully pour the melted salted butter over the cake mix, using a spoon to nudge the butter into any dry flour patches.
  7. Sprinkle the chopped pecans evenly across the top.
  8. Bake for 50–60 minutes until the edges are bubbling and the top has turned a deep mahogany-gold.
  9. Remove from the oven and let the cake cool for at least 15 minutes to allow the cheesecake layer to set.