Impossibly Easy Pumpkin Cheesecake

By á-5133

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

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

Preparation

Step 1

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.