Impossibly Easy Pumpkin Cheesecake Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Prep Time 10 min Total Time 4 hr 55 min Servings 8 INGREDIENTS 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 package (8 ounces) 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 METHOD 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. Expert Tips 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
