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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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( 115 Ratings)

115 Ratings

5 Stars 52%

4 Stars 30%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 43 )

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Prep Time 10 min
Total Time 4 hr 5 min
Servings 8

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

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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

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 220mg; 220%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 2g 2% Sugars 22g 22% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 180%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 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 Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 43 Reviews View All

Posted 11/12/2012 10:08:16 PM REPORT ABUSE fabbribessemer said:

Rating:

I have made this many times for myself and friends and family This is yum yum

This reply was: Helpful Inspiring

Posted 10/8/2012 5:02:02 PM REPORT ABUSE abosley1 said:

Rating:

This is so easy and really is good!! Serving it tomorrow to my bunco group and I know they will love it like my family does!

This reply was: Helpful Inspiring

Posted 7/15/2012 9:31:28 PM REPORT ABUSE Pro_Mom said:

Rating:

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.

This reply was: Helpful Inspiring