Easy Pumpkin Cheesecake

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

By TBSP Nate

May 6, 2015

can (15 oz) pumpkin (not pumpkin pie mix)

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

eggs

3/4

cup sugar

1/2

cup Original Bisquick™ mix

1 1/2

teaspoons pumpkin pie spice

cup caramel topping, if desired

Pecan halves, if desired

1/2

teaspoon cinnamon

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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.