Impossibly Easy Creamy Topped Pumpkin Cheesecake
A few simple tweaks turned this into an even more delicious recipe, thanks to many good suggestions from other members on this forum :) For more of a cheesecake flavor, I doubled the cream cheese using 2 - 8oz packages, but used the 1/3 less fat kind. Also, doubled the vanilla (1/2 teaspoon) and sugar (1-1/2 cup), but substituted Splenda instead of regular white sugar using the conversion chart on the Splenda package. Then, I increased the amount of spices using 2-3 teaspoons Pumpkin Pie Spice and also added 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, and 1/4 teaspoon Ginger. The 15 oz Pumpkin Puree, 3 eggs, 1/2 cup Heart Smart Bisquick (instead of original Bisquick) remained the same. Bake at the suggested 350 degrees for approximately 40 minutes. Remove from oven, spread with sour cream, vanilla, and CONFECTIONERS sugar topping mix. Then BAKE for an additional 10 minutes until topping sets. Remove from oven and cool on a wire rack for about 30 minutes. Refrigerate covered and chill for at least 4 hours before serving.