A delightful pumpkin dessert with a creamy spiced filling and a buttery crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the cake mix, melted butter, and egg until a dough forms.
Mix just until combined to avoid overworking the dough.
Press the dough evenly into the bottom of a greased 9x13-inch baking pan.
Use a spatula or your hands to press the dough evenly.
In another bowl, beat the cream cheese and pumpkin puree until smooth.
Ensure the cream cheese is softened for a smoother mixture.
Add the eggs, vanilla extract, and melted butter to the filling mixture and beat until combined.
Add the eggs one at a time for better incorporation.
Gradually mix in the powdered sugar, cinnamon, and nutmeg until smooth.
Mix on low speed to avoid powdered sugar clouds.
Pour the filling over the crust and spread it evenly.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 40-50 minutes, ensuring the center remains slightly gooey.
Check doneness by gently shaking the pan; the center should jiggle slightly.
Let the cake cool before serving. Garnish with whipped cream or a sprinkle of cinnamon.
Cooling allows the filling to set properly.
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