Impossibly easy pumpkin cheesecake

This recipe comes from Betty Crocker® and is both impossibly easy and incredibly delicious!









1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
¼ teaspoon vanilla
3 eggs
¾ cup sugar
½ cup Original Bisquick® mix
1 ½ teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired 
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.



Make the Most of This Recipe





Substitution

No pumpkin pie spice? Use ¾ teaspoon each ground cinnamon and nutmeg.



Special Touch

Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.



canned pumpkin - $1.29

cream cheese - $0.98

vanilla (2 oz) - $1.96

eggs (18 count) -$1.47

sugar - $2.42

biscuit mix ? $3.00

caramel topping - $2.89

Total - $3.77