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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. MORE + LESS -

TBSP Nate
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

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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.
 

Nutrition Information

No nutrition information available for this recipe

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