Best 11 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.
Let's cook with our recipes!
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
IMPOSSIBLY EASY PUMPKIN PIE
Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg
IMPOSSIBLY EASY CREAMY TOPPED PUMPKIN CHEESECAKE
What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
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.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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.
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.
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.
IMPOSSIBLY EASY PUMPKIN PIE (BISQUICK...TOO EASY :)
No Way...WAY! The famous "no crust to roll out" Bisquick Impossible Pie turns Pumpkin for the holidays!
Provided by Karen..
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended.
- Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean.
- Cool 30 minutes.
- Refrigerate about 3 hours or until chilled.
- Serve with whipped topping.
- 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.
IMPOSSIBLY EASY MINI PUMPKIN PIES
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
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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