IMPOSSIBLY EASY PUMPKIN CHEESECAKE

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Impossibly Easy Pumpkin Cheesecake image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 9

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • 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.
  • 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.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g

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