Impossibly Easy Pumpkin Cheesecake

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Impossibly Easy Pumpkin Cheesecake

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
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(13)

1

10 minutes

4 hours 55 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 13g
    (Saturated Fat 7g, Trans Fat 0g)
  • 110mg
  • 220mg
  • 29g
    (Dietary Fiber 2g, Sugars 22g)
  • 6g
  • Percent Daily Value*
  • 18%
  • 0%
  • 6%
  • 8%
  • Exchanges
  • 2
  • 1/2
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

  • Special Touch

    Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

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

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: Cheesecake

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Bonnie_in_SC
Bonnie_in_SC said:

My family doesn't care for pie crust so this pie is perfect for us. And it's really simple to make.

10/22/2010 5:56:54 PM

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