Impossibly Easy Pumpkin Cheesecake

Impossibly Easy Pumpkin Cheesecake

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

Prep Time

10

Minutes

Total Time

4:55

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.