Impossibly Easy Pumpkin Cheesecake
11/13/2018
Pumpkin Cheesecake Ingredients
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired
Steps
- 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- 2 In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- 3 Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
Pumpkin Cheesecake Expert Tips
- No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
- Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.
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