Impossibly Easy Pumpkin Cheesecake

Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Cheesecake

• 1 (15 ounce) can solid-pack pumpkin
• 1 (8 ounce)  cream cheese, cut into 16 pieces, softened
• 1⁄4 teaspoon vanilla
• 3  eggs
• 3⁄4 cup sugar
• 1⁄2 cup  original Bisquick baking mix
• 1 1⁄2 teaspoons pumpkin pie spice

• Topping

• 1  cup sour cream
• 2  tablespoons sugar
• 1  teaspoon vanilla

Directions

1. Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
2. 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.
3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
4. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
5. Store covered in refrigerator.