Impossibly Easy Pumpkin Cheesecake

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

Prep: 10 min | Total: 4 hr 55 min | Yield: 8 servings

Ingredients

• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 (8 ounce) package cream cheese, cut into 16 pieces, softened
• 1/4 teaspoon vanilla extract
• 3 eggs
• 3/4 cup sugar
• 1/2 cup Original Bisquick® mix or Biscuit Baking Mix
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup caramel topping, if desired
• Pecan halves, if desired

Instructions

1. Heat oven to 350 degrees F. Spray a 9 inch glass pie plate with cooking spray.
2. In a blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed for about 2 minutes or until smooth. (Or beat in medium bowl with hand beater for 2 minutes.)
3. Pour into pie plate.
4. Bake for about 45 minutes or just until puffed and center is dry (do not over-bake).
5. Cool completely, about 1 hour.
6. Refrigerate for at least 3 hours until chilled.
7. Drizzle servings with caramel topping; garnish with pecan halves.
8. Store covered in the refrigerator.

Notes

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

Per 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

% Daily Value*: Vitamin A 18%; 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: 2

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

Attribution

Recipe and photo used with permission from: Betty Crocker