Pumpkin Truffle Cake
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  • Wind and Willow Caramel Butter Rum Cheesebake Mix
  • 8 Tbs melted butter
  • 3 egg divided
  • 8 oz cream cheese
  • 1 cup canned pumpkin
  • ½ tsp cinnamon (optional)
  • ½ tsp allspice (optional)
Preheat oven to 350 and spray an 8 x 8” square pan (or 9” spring form pan) with oil.
To the Butter Rum Mix, add butter and 1 egg; press all but 1/2 cup into the bottom of the prepared pan.
Combine Cheesebake Mix with cream cheese, pumpkin, 2 eggs, and optional cinnamon and allspice. Crumble remaining cake batter over the top.
Bake for 45 minutes. Remove from oven and allow to cool for 30 minutes.
Serve warm or cold. Garnish with whipped topping. Refrigerate left over portions.

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