Ingredients for Impossible Easy Pumpkin Cheesecake Bisquick
- Cream Cheese
- 1 cup granulated sugar
- 1 1/2 cups Bisquick Baking Mix
- Orange Zest
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Vanilla
- 2 large eggs
- Canned Pumpkin
- 1 cup sour cream (for topping)
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How to Make Impossible Easy Pumpkin Cheesecake Bisquick
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie plate.
- In a blender, combine all ingredients EXCEPT the sour cream topping.
- Cover and blend on high speed for approximately 2 minutes, pausing occasionally to scrape down the sides of the blender until the mixture is completely smooth.
- Pour the batter into the prepared pie plate.
- Bake for 45-50 minutes, or until the cheesecake is just puffed and a knife inserted near the center comes out clean.
- Let cool on a wire rack for 10 minutes.
- While the cheesecake is cooling, prepare the sour cream topping (recipe below).
- Once the cheesecake has cooled slightly, gently spread the sour cream topping evenly over the surface.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
- Store covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
133g
Fat
73g
Carbs
14g
