What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?
can (15 oz) pumpkin (not pumpkin pie mix)
package (8 oz) cream cheese, cut into 16 pieces, softened
cup Original Bisquick™ mix
teaspoons pumpkin pie spice
Topping, if desired
cup sour cream
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
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.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.