Impossibly Easy Pumpkin Cheesecake |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This recipe looks delicious and so, so, so easy! I haven't tried it yet, but hope you like it! Ingredients:
1 (8 ounce) package cream cheese, softened |
3/4 cup sugar |
1/2 cup bisquick or 1/2 cup bisquick reduced-fat baking mix |
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 (15 ounce) can pumpkin |
1 cup sour cream |
2 tablespoons sugar |
2 teaspoons vanilla |
Directions:
1. Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
2. Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
3. Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
4. Mix sour cream, sugar, and vanilla together.
5. Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.
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