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In a large bowl, combine the 16 ounces of cake mix with the 2 tablespoons of butter. Mix them together until the butter is fully incorporated and the mixture has a crumbly texture.
Press this crumbly mixture evenly onto the bottom of a jelly roll (11x1) pan, forming a firm crust.
Using the same large bowl, beat the 8 ounces of cream cheese until it's light and fluffy.
Add in the 16 ounces pumpkin, 1 teaspoon cinnamon, 1 egg, 2 eggs, 1/2 teaspoon ground ginger, 1 cup heavy whipping cream, 1/2 cup real maple syrup, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 14 ounces condensed milk, and 1 teaspoon vanilla. Continue beating until all the ingredients are smoothly combined and the mixture is uniform in color.
Carefully pour this pumpkin cheesecake mixture over the prepared crust in the jelly roll pan.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
