Easy Pumpkin Cheesecake

This no-fuss pumpkin dessert is ready for the oven in 10 minutes.

This is a version of Impossibly Easy Pumpkin Cheesecake by BettyCrocker

“A little cinnamon can make all the difference!”

natecooksRecipe by natecooks

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10 minutes

4 hours 55 minutes

8 servings



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    This recipe was submitted by a member and has not been tested in our kitchen.

    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
    • 1/2 teaspoon cinnamon

    Directions

    1. 1Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
    2. 2In 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. 3Bake 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.

    Categories: Desserts, Cheesecake

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