Impossibly Easy Pumpkin Cheesecake
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Cheesecake
- 425.24 g can solid-pack pumpkin
- 226.79 g cream cheese, cut into 16 pieces, softened
- 1.23 ml vanilla
- 3 eggs
- 177.44 ml sugar
- 118.29 ml original Bisquick baking mix
- 7.39 ml pumpkin pie spice
-
Topping
- 236.59 ml sour cream
- 29.58 ml sugar
- 4.92 ml vanilla
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
KelBel
United States