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Impossibly Easy Pumpkin Cheesecake

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Impossibly Easy Pumpkin Cheesecake
  • 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.

Nutrition Information

260 Calories, 13g Total Fat, 6g Protein, 29g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Calories
260
Total Fat
13g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
110mg
Sodium
220mg
Total Carbs
29g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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