Spray a 10-inch springform pan with nonstick cooking spray.
Prepare cake mix according to package directions. Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
In a large mixing bowl, beat together cream cheese until fluffy. Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
Pour cream cheese mixture over hot cake crust. Fill to about 1 inch from the top of the pan. Reduce oven to 300 degrees. Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown.