Impossibly Easy Pumpkin Cheesecake

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Prep Time: 10 min
Total Time: 4 hours 55 min
Makes: 8 servings

(178 ratings)

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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
1	cup caramel topping, if desired
	Pecan halves, if desired

Serve with...

Slow Cooker Turkey Breast Stuffed with Wild Rice and Cranberries
Total Time: 8 hours 20 min

1.	Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2.	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.
3.	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.
High Altitude (3500-6500 ft): No change.

Substitution

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

Special Touch

Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

Nutrition Information:

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 18%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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