Impossible Easy Pumpkin Cheesecake

Impossible Easy Pumpkin Cheesecake Recipe

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Joanne Cavallone Corse


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.


★★★★★ 1 vote

Serves 8
10 Min
45 Min


Add to Grocery List

  • 1
    can pure pumpkin (15 oz.)
  • 1
    pkg. (8oz.) cream cheese, cut into 16 pieces, softened
  • 1/4 tsp
  • 3
  • 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

How to Make Impossible Easy Pumpkin Cheesecake


  1. Heat oven to 350F. 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.And don't forget ladies, this pie makes it's own crust.

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About Impossible Easy Pumpkin Cheesecake

Course/Dish: Pies, Other Desserts
Other Tags: Quick & Easy, For Kids

Show 8 Comments & Reviews

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