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Easy Pumpkin Cheesecake

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Easy Pumpkin Cheesecake
  • Prep Time 10 min
  • Total Time 4 hr 55 min
  • Servings 8
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This no-fuss pumpkin dessert is ready for the oven in 10 minutes.

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 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.
Nutrition Information 
No nutrition information available for this recipe
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