Impossible Easy Pumpkin Cheesecake
Joanne Cavallone Corse
Featured Pinch Tips Video
- can pure pumpkin (15 oz.)
- pkg. (8oz.) cream cheese, cut into 16 pieces, softened
- 1/4 tsp
- 3/4 c
- 1/2 c
- original bisquick mix
- 1 1/2 tsp
- pumpkin pie spice
- 1 c
- caramel topping, if desired pecan halves, if desired
1Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
2In 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.
3Bake 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.And don't forget ladies, this pie makes it's own crust.