Impossibly Easy Pumpkin Cheesecake

By melanieroe

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

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.

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 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.