Pumpkin Cheesecake Recipe
My mom loves cheesecake and she loves pumpkin pie so when I saw this recipe I thought, hey, my mom should love this!
Impossibly Easy Pumpkin Cheesecake
- 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
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all ingredients except 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.
(source: Bettycrocker.com)