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Impossibly Easy Creamy Topped Pumpkin Cheesecake

 116 Ratings
41 Comments
  • Prep Time 10 min
  • Total Time 4 hr 5 min
  • Servings 8
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What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

Ingredients

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
220mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
7%
Sugars
22g
Protein
6g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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