Impossible Easy Pumpkin Cheesecake- Bisquick |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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October 2000 Issue Betty Crocker Bisquick Mini-Cookbook 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 orange zest |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon vanilla |
3 eggs |
1 (15 ounce) can canned pumpkin (not pumpkin pie mix) |
1 cup sour cream |
2 tablespoons sugar |
2 teaspoons vanilla |
Directions:
1. Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
2. Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
3. Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.
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