Impossibly Easy Pumpkin Cheesecake
I can't wait to try this one !!! Hope you enjoy !!!
Impossibly Easy Pumpkin Cheesecake
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 package (8 oz.) cream cheese, cut into 16 pieces, sofened
1/4 teasoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick Mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramet 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. | |
| 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. |
I do like this recipe and I want to make it for Thanksgiving!
Thank You!
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