Impossibly Easy Pumpkin Cheesecake

Name: Impossibly Easy Pumpkin Cheesecake
Prep time: 10 min
Total time: 4 h 50 min
Yield: 8
Ingredients: 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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Prep 10 min
Total 4 hr 50 min
Servings 8

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

Jul 30, 2014

Ingredients

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

Steps

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.

Expert Tips

Tip 1
Substitution: No pumpkin pie spice? Use 3/4 tsp (3 mL) each ground cinnamon and nutmeg.
Tip 2
Special Touch: Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.