Impossibly Easy Pumpkin Cheesecake

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

1 can (14 oz/398 mL) pumpkin (not pumpkin pie mix)

1 package (250 g) cream cheese, cut into 16 pieces, softened

1/4 tsp (1 mL) vanilla

3 eggs

3/4 cup (175 mL) sugar

1/2 cup (125 mL) Bisquick* Mix

1 1/2 tsp (7 mL) pumpkin pie spice

1 cup (250 mL) caramel topping, if desired

Pecan halves, if desired

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1

Heat oven to 350°F. 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 centre 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.

Substitution: No pumpkin pie spice? Use 3/4 tsp (3 mL) each ground cinnamon and nutmeg.
Special Touch: Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.