IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Impossibly Easy Pumpkin Cheesecake image

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

Provided by swimmer175

Time 4h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

Ingredients

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

*** Explore more Impossibly Easy Pumpkin Cheesecake Recipes »

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