Impossibly Easy Pumpkin Cheesecake
From cardinal54 15 years ago
- 45 minutes to make
- Serves 8
What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake? Recipe and picture courtesy of bettycrocker.com
Ingredients
- cheesecake shopping list
- 1 can (15 oz) pumpkin (not pumpkin pie mix) shopping list
- 1 package (8 oz) cream cheese, cut into 16 pieces, softened shopping list
- 1/4 teaspoon vanilla shopping list
- 3 eggs shopping list
- 3/4 cup sugar shopping list
- 1/2 cup Original Bisquick® mix shopping list
- 1 1/2 teaspoons pumpkin pie spice shopping list
- Topping, if desired shopping list
- 1 cup sour cream shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients.
- Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.)
- Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake).
- Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients.
- Carefully spread topping over cheesecake.
- Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator
The Rating
Reviewed by 4 people-
Ill just pick that off the page and have a bite{Wow} gotta love it thanks
momo_55grandma
in Mountianview loved it
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A cheesecake that makes it's own crust! Wow, I'll take all the help I can get. And with the fall holidays coming, this will be a good one to make. Bookmarked.
juels
in Clayton loved it
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Wow! That looks great!Thanks for sharing! 5!
annielikestocook
in Annacotty loved it
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