Zutaten für Impossibly Easy Pumpkin Cheesecake
- 1 (8 ounce) package cream cheese (softened)
- 1/4 cup granulated sugar
- Bisquick
- Orange Peel
- 1/2 teaspoon ground cinnamon
- Ground Nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 large eggs
- Pumpkin
- 1 cup sour cream
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Zubereitung von Impossibly Easy Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie plate.
- In a blender, combine: 1 (15 ounce) can pumpkin puree, 1 (8 ounce) package cream cheese (softened), 2 large eggs, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves.
- Blend on high speed for 2 minutes, stopping to scrape down the sides as needed, until completely smooth.
- Pour the mixture into the prepared pie plate.
- Bake for 45-50 minutes, or until the cheesecake is just set around the edges and the center is only slightly jiggly.
- Let cool on a wire rack for 10 minutes.
- While the cheesecake cools, whisk together: 1 cup sour cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract.
- Carefully spread the sour cream mixture evenly over the top of the warm cheesecake.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
95g
Fat
54g
Carbs
10g
