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Impossibly Easy Creamy Topped Pumpkin Cheesecake
Impossibly Easy Creamy Topped Pumpkin Cheesecake
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Prep Time:
10 minutes
Total Time:
4 hours 5 minutes
Easy and delicious pumpkin cheesecake with a self-made crust.
Ingredients:
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 package (8 oz) cream cheese, cut into 16 pieces, softened
  • 1/4 teaspoon vanilla
  • 3/4 cup sugar
  • 1/2 cup Original Bisquick™ mix
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F and generously coat a 9-inch glass pie plate with cooking spray.
  • Combine all cheesecake ingredients in a blender and blend on high for about 2 minutes until smooth. Alternatively, mix in a medium bowl with a hand beater for 2 minutes, scraping the bowl constantly. Pour the mixture into a pie plate.
  • Bake for around 45 minutes until puffed and the center is dry (be careful not to overbake). Let it cool on a wire rack for 10 minutes.
  • Combine all topping ingredients to create a delicious mixture. Gently spread the topping over the cheesecake and chill in the refrigerator for at least 3 hours. Keep the cheesecake covered in the refrigerator until ready to serve.

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