Thursday, September 13, 2012

Recipe :: pumpkin cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
4. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

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  1. this is amazing! i need to try it!

    Following you now! Have a great night! Stop by and say hello! :)

  2. This makes me so excited for Fall :D Looks very good!

  3. I am not much of a baker, but I think I can make this. I love pumpkin cheesecake. thanks for sharing it on foodie friday.

  4. Oh wow! I'd love to try this :)
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