Best 2 Impossible Easy Pumpkin Cheesecake Recipes
Indulge in the delectable symphony of flavors with our irresistible pumpkin cheesecake, a harmonious blend of creamy, tangy, and subtly spiced indulgence. This culinary masterpiece features a velvety pumpkin cheesecake filling nestled within a crisp graham cracker crust, creating an exquisite contrast in texture. Discover the secrets behind this exceptional dessert, from the perfect balance of spices to the art of achieving a smooth and creamy filling. Embark on a delightful journey as we unveil the secrets of this classic fall treat, leaving your taste buds tantalized and your spirits uplifted.
Let's cook with our recipes!
IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK
Make and share this Impossible Easy Pumpkin Cheesecake- Bisquick recipe from Food.com.
Provided by Misti_Country_Girl
Categories Cheesecake
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
- Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.
IMPOSSIBLE EASY PUMPKIN CHEESECAKE
This is another old favorite of mine, and my family around this time of year.This pie also makes it's own crust. I like these recipes.
Provided by Joanne Cavallone Corse
Categories Other Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
- 2. 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.
- 3. 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.And don't forget ladies, this pie makes it's own crust.
Tips:
- Use a food processor to make the graham cracker crust for a smooth and even texture.
- For a stronger graham cracker flavor, use chocolate graham crackers instead of regular ones.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients for a smooth filling.
- Beat the cream cheese and sugar together on high speed until light and fluffy for a creamy filling.
- Add the pumpkin puree, eggs, and spices to the cream cheese mixture and mix until just combined to prevent overmixing.
- Pour the cheesecake filling onto the prepared graham cracker crust and bake in a water bath for a smooth and even cheesecake.
- Let the cheesecake cool completely before refrigerating it overnight for the best flavor and texture.
Conclusion:
This impossible easy pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy pumpkin filling, graham cracker crust, and simple ingredients, this cheesecake is sure to be a hit with everyone who tries it. Whether you're a beginner baker or a seasoned pro, this recipe is a great way to enjoy a classic dessert with a fall twist.
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