Impossibly Easy Pumpkin Cheesecake

Prep

10

min
Total

4

hr

55

min
Servings

8

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

Ingredients

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

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 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.

Recipe Tips

tip 1

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
tip 2

Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

Nutrition

260 Calories, 13g Total Fat, 6g Protein, 29g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 260

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 110mg; 37%

Sodium: 220mg; 9%

Potassium: 180mg; 5%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 2g; 7%

Sugars: 22g

Protein: 6g

% Daily Value*:

Vitamin A: 18%; 18%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.