Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
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
cup caramel topping, if desired
Pecan halves, if desired
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.
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.