|
| 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 sour cream |
| 2 | tablespoons sugar |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. |
| 2. | In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate. |
| 3. | Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes. |
| 4. | Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. |
| No change. |
|
| No pumpkin pie spice? Substitute 3/4 teaspoon each ground cinnamon and nutmeg. |
|
| Top the cheesecake with toasted or candied pecans and a drizzle of caramel sauce. |
|
| Leave off the sour cream topping completely, or spread with 2 cups fat-free whipped topping. |
Nutrition Information:
260 ( 120); 13g ( 7g, 0g); 110mg; 220mg; 29g ( 2g, 22g); 6g 180%; 0%; 6%; 8% 1/2 ; 1 1/2 ; 0 ; 1/2 ; 2 2