Impossibly Easy Pumpkin Cheesecake

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

Ingredients

Hide Images

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.