Impossibly Easy Pumpkin Cheesecake

By lkalemba

Ingredients

• 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

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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.

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*:Vitamin A 18.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 8.00%;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.