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Impossibly Easy Pumpkin Cheesecake

Impossibly Easy Pumpkin Cheesecake created by EnjoyGoodFood

This recipe looks delicious and so, so, so easy! I haven't tried it yet, but hope you like it!

Ready In:
4hrs 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
  • Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Mix sour cream, sugar, and vanilla together.
  • Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.
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RECIPE MADE WITH LOVE BY

@swimmer175
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@swimmer175
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"This recipe looks delicious and so, so, so easy! I haven't tried it yet, but hope you like it!"
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  1. EnjoyGoodFood
    Impossibly Easy Pumpkin Cheesecake Created by EnjoyGoodFood
    Replies 1
  2. EnjoyGoodFood
    I made a pumpkin cheesecake last night that is almost the same recipe as above. I omitted the Bisquick so I could bake it in a 9 oz. pre-made graham cracker crust (the larger one of a popular brand). I have previously made the sour cream topping for another cheesecake recipe too. I didn't enjoy the grated orange peel. I will make it again, but will definitely leave out the orange peel. I will list my suggested tweaks in the "tweak" area. Before making the cheesecake, I had read a list of tips. I will list the tips that I used. My cheesecake had a large circular crack here and there around the top. Of course it didn't affect the taste, but it wouldn't win a blue ribbon on appearance :)
    Reply
  3. EnjoyGoodFood
    Cheesecake tweaks: OMIT the Bisquick and orange peel. INCREASE the cream cheese to 12 oz., and increase the vanilla in the cheesecake to 1 teaspoon, and increase the ground ginger to 1/2 teaspoon. If you want to use the sour cream topping, OMIT the vanilla totally. It gives the topping a tan color! It tastes just as good and looks very nice without the vanilla. Here are the TIPS that I followed: I ADDED 1 tablespoon flour to the cheesecake ingredients. After it had baked 50 minutes, I left it sitting in the oven BUT opened the oven door half way and removed it after 30 minutes. The TIPS said after removing from oven to let it cool COMPLETELY on a rack before putting it in the refrigerator (but it was bedtime, and an hour was all I could manage) so I put it in the frig uncovered (to avoid moisture on it) to let it cool overnight before covering. It was hard to get the first piece out of the pie pan, but after that first piece coming out in chunks, things went well. I enjoyed a generous piece of cheesecake for breakfast with my morning coffee!! Why did it crack? I have no idea. I might put a pan of water in the oven with the next cheesecake (on the lower rack) and see if that helps. I read that somewhere and have done that with previous recipes and didn't have such a large crack :/
    Reply
  4. swimmer175
    This recipe looks delicious and so, so, so easy! I haven't tried it yet, but hope you like it!
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