Best 9 Impossible Easy Pumpkin Cheesecake Bisquick Recipes
Indulge in the ultimate fall dessert experience with our "Impossible Easy Pumpkin Cheesecake Bisquick" recipe. This delectable treat combines the classic flavors of pumpkin and cheesecake with the convenience of Bisquick mix. Discover a symphony of textures, from the creamy filling to the buttery graham cracker crust. Alongside this star recipe, we present two additional gems: a creamy and rich "Pumpkin Cheesecake Dip" perfect for gatherings, and a delightful "Pumpkin Bisquick Muffins" recipe that brings the warmth of fall into your mornings. Get ready to embrace the pumpkin season with these irresistible creations, perfect for satisfying your sweet cravings and creating lasting memories.
Check out the recipes below so you can choose the best recipe for yourself!
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 CHEESECAKE
I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!
Provided by Michelle S.
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease 9 inch pie plate.
- Place milk, 2 t.
- vanilla, eggs,1 c.
- sugar, and bisquick in blender container.
- Cover and blend on high 15 seconds.
- Add cream cheese.
- Cover and blend on high 2 minutes.
- Pour into pie plate.
- Bake 40-45 minutes, or until center is firm.
- Combine sour cream, 2 t.
- vanilla, and 2 T.
- sugar.
- Spread over cheesecake that has cooled.
PUMPKIN CHEESECAKE
Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
- Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Make and share this Impossibly Easy Pumpkin Cheesecake recipe from Food.com.
Provided by swimmer175
Categories Cheesecake
Time 4h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
- 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.
- Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
- Mix sour cream, sugar, and vanilla together.
- Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.
Nutrition Facts : Calories 323.6, Fat 19, SaturatedFat 10.9, Cholesterol 123.3, Sodium 221.8, Carbohydrate 32.7, Fiber 0.6, Sugar 23.9, Protein 6.6
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.
Provided by KelBel
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
- 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.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator.
IMPOSSIBLY EASY CHEESECAKE
Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg
IMPOSSIBLE PUMPKIN PIE II
This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!
Provided by Roberta J
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
- Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g
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.
BISQUICK IMPOSSIBLE PUMPKIN PIE
Make and share this Bisquick Impossible Pumpkin Pie recipe from Food.com.
Provided by Olha7397
Categories Pie
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
- High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
- MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
- High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
- The Best of Bisquick From Betty Crocker.
Tips:
- For a smoother cheesecake filling, use a food processor or blender to combine the ingredients until completely smooth.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the Bisquick crust so that it fits inside the pie plate.
- To make sure the cheesecake is cooked through, insert a toothpick into the center. If it comes out clean, the cheesecake is done.
- Let the cheesecake cool completely before serving. This will help it to set and firm up.
- Serve the cheesecake with your favorite toppings, such as whipped cream, fruit, or caramel sauce.
Conclusion:
This impossible easy pumpkin cheesecake Bisquick recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling and Bisquick crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this recipe a try.
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