Impossibly Easy Pumpkin Cheesecake

 


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.

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