Impossibly Easy Pumpkin Cheesecake
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Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.
- Ready In:
- 1hr 5mins
- Serves:
- Units:
1
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ingredients
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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
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Topping
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon 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.
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I like to add the topping after the pie has cooled. Also, I like the looks of omitting the vanilla from the topping because it gives the topping a tan color. I like the looks of the white topping, and it doesn't seem to make a difference with the flavor :)Reply
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Very good and very easy pie! The "Impossible" Bisquick pies are less calories (no crust) so you don't have to feel totally guilty eating this pie! I used a deep dish pie plate, which worked great for this cheesecake/pie. The topping is very tasty and adds even more yummy!Reply
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Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.
