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Easy Pumpkin Cheesecake

Easy Pumpkin Cheesecake
  • Prep 10 min
  • Total 4 hr 55 min
  • Servings 8
This no-fuss pumpkin dessert is ready for the oven in 10 minutes.
By TBSP Nate
Updated May 6, 2015

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

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.

Nutrition Information

No nutrition information available for this recipe
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