impossible easy pumpkin cheesecake

Name: Impossible Easy Pumpkin Cheesecake
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 - can pure pumpkin (15 oz.); 1 - pkg. (8oz.) cream cheese, cut into 16 pieces, softened; 1/4 teaspoon(s) vanilla; 3 - eggs; 3/4 cup(s) sugar; 1/2 cup(s) original bisquick mix; 1 1/2 teaspoon(s) pumpkin pie spice; 1 cup(s) caramel topping, if desired pecan halves, if desired

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181 Pinches 4 Photos

Joanne Cavallone Corse

Bridgeview, IL

Updated on Sep 12, 2011

This is another old favorite of mine, and my family around this time of year.This pie also makes it's own crust. I like these recipes.

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prep time 10 Min

cook time 45 Min

method ---

yield Serves 8

Ingredients

1 - can pure pumpkin (15 oz.)
1 - pkg. (8oz.) 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

How To Make impossible easy pumpkin cheesecake

Step 1

Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.

Step 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.
Step 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.And don't forget ladies, this pie makes it's own crust.
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