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Impossibly Easy Creamy Topped Pumpkin Cheesecake

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Impossibly Easy Creamy Topped Pumpkin Cheesecake

What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

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(109 Ratings)

109 Ratings

5 spoons 52%

4 spoons 29%

3 spoons 12%

2 spoons

1 spoons

Member Reviews (40)

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PREP TIME
10 Min
TOTAL TIME
4 Hr 5 Min
SERVINGS
8

Cheesecake

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

Topping, if desired

1: cup sour cream

2: tablespoons sugar

1: teaspoon vanilla

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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.

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Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 260

(Calories from Fat 120),

Total Fat 13g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 110mg;
Sodium 220mg;
Total Carbohydrate 29g

(Dietary Fiber 2g,
Sugars 22g),

Protein 6g;

Percent Daily Value*:

Vitamin A 180.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 8.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 40 Reviews View All

Posted 3/26/2011 10:17:12 PM REPORT ABUSE cookiepro said:

Rating:

Yummy! Very good, very cheesecakey, very pumpkiny. Also very good wuth topping, a little bit to sour creamy though. Going to add a tad more sugar next time. I used pumpkin pie filling because I did not have the canned pumpkin on hand. I just added slightly less sugar as the pie filling is just canned pumpkin with a little sugar in it. There's no eggs or milk in it like people say there is. If you use the pie filling just make sure you use half a can because it is 30 oz and the recipe calls for 15 oz of pumpkin. Verr good. I served mine with the sour cream frost, whipped cream, chopped pecans, a dash of cinnamon and melted caramel! Yummy!

This reply was: Helpful Inspiring

Posted 11/25/2010 10:51:29 AM REPORT ABUSE heart4mt said:

Rating:

I just made this recipe with Gluten-Free Bisquick. (My daughter has Celiac). It turned out wonderful! So excited to have something new to fix for gatherings that she can actually eat and enjoy!

This reply was: Helpful Inspiring

Posted 11/24/2010 3:48:18 PM REPORT ABUSE dyan1960 said:

Rating:

I have been making this for years..Love it, as well as do my kids and my daughter, who doesn't cook much, even started making it,I found it in an old Betty Crocker cook book, this recipe here is missing the orange peel, which adds a little tang../and I also make it in a blender, which the recipe I have suggested.

This reply was: Helpful Inspiring