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Impossibly Easy Pumpkin Cheesecake

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup Original Bisquick
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla
  • 3 eggs
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • Sour Cream Topping
  1. Heat oven to 350 degrees. Lightly grease pie plate.
  2. Place all ingredients except sour cream topping in blender.
  3. Cover and blend on high speed for about 2 minutes, stopping blender occasionally to stir, until smooth.
  4. Or beat in large bowl with electric mixer on high for 2 minutes, scraping bowl constantly.
  5. Pour into pie plate. Bake 45 minutes or until just puffed and center is dry. Do not over bake.
  6. Cool on wire rack 10 minutes.

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