Best Impossible Easy Pumpkin Cheesecake Bisquick Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Make and share this Impossibly Easy Pumpkin Cheesecake recipe from Food.com.

Provided by swimmer175

Categories     Cheesecake

Time 4h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can pumpkin
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • 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.

Nutrition Facts : Calories 323.6, Fat 19, SaturatedFat 10.9, Cholesterol 123.3, Sodium 221.8, Carbohydrate 32.7, Fiber 0.6, Sugar 23.9, Protein 6.6

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick™ mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

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

Provided by KelBel

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

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
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • 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.

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)



Impossibly Easy Pumpkin Pie (Bisquick...too easy :) image

No Way...WAY! The famous "no crust to roll out" Bisquick Impossible Pie turns Pumpkin for the holidays!

Provided by Karen..

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup original Bisquick baking mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or 1 tablespoon margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
whipped topping, if desired

Steps:

  • Heat oven to 350ºF.
  • Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.
  • Cool 30 minutes.
  • Refrigerate about 3 hours or until chilled.
  • Serve with whipped topping.
  • Store covered in refrigerator.

IMPOSSIBLE PUMPKIN PIE II



Impossible Pumpkin Pie II image

This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!

Provided by Roberta J

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 8

¾ cup white sugar
½ cup biscuit baking mix
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 eggs
1 (15 ounce) can solid pack pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
  • Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g

IMPOSSIBLE EASY PUMPKIN CHEESECAKE



Impossible Easy Pumpkin Cheesecake image

This is another old favorite of mine, and my family around this time of year.This pie also makes it's own crust. I like these recipes.

Provided by Joanne Cavallone Corse

Categories     Other Desserts

Time 55m

Number Of Ingredients 8

1 can pure pumpkin (15 oz.)
1 pkg. (8oz.) cream cheese, cut into 16 pieces, softened
1/4 tsp vanilla
3 eggs
3/4 c sugar
1/2 c original bisquick mix
1 1/2 tsp pumpkin pie spice
1 c caramel topping, if desired pecan halves, if desired

Steps:

  • 1. Heat oven to 350F. 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.And don't forget ladies, this pie makes it's own crust.

IMPOSSIBLE CHEESECAKE



Impossible Cheesecake image

I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!

Provided by Michelle S.

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes,softened
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350 degrees.
  • Grease 9 inch pie plate.
  • Place milk, 2 t.
  • vanilla, eggs,1 c.
  • sugar, and bisquick in blender container.
  • Cover and blend on high 15 seconds.
  • Add cream cheese.
  • Cover and blend on high 2 minutes.
  • Pour into pie plate.
  • Bake 40-45 minutes, or until center is firm.
  • Combine sour cream, 2 t.
  • vanilla, and 2 T.
  • sugar.
  • Spread over cheesecake that has cooled.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h45m

Yield 16

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
1/4 cup Gold Medal™ all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Steps:

  • Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  • Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  • Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g

BISQUICK IMPOSSIBLE PUMPKIN PIE



Bisquick Impossible Pumpkin Pie image

Make and share this Bisquick Impossible Pumpkin Pie recipe from Food.com.

Provided by Olha7397

Categories     Pie

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
  • High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
  • MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
  • High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
  • The Best of Bisquick From Betty Crocker.

Related Topics