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.
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Shanti Bogati
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was creamy and smooth. I would definitely make it again, but I would use less sugar next time.
David Mercado
[email protected]This was the best pumpkin cheesecake I've ever had! The crust was perfectly graham cracker-y and the filling was smooth and creamy. The pumpkin flavor was just right.
Caelynn Roberts
[email protected]This cheesecake was easy to make and turned out delicious! The crust was flaky and the filling was smooth and creamy. I would definitely recommend this recipe.
Izan Offficial
[email protected]I'm not a big fan of pumpkin cheesecake, but this one was really good! The crust was flaky and the filling was creamy and smooth. I would definitely make it again.
Sharmin Ahmed
[email protected]This cheesecake was amazing! The crust was perfect and the filling was so smooth and creamy. I will definitely be making this again.
Tijn Hodde
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I would try a different recipe next time.
Nisha Mastular
[email protected]I've made this cheesecake several times now, and it's always a hit! The crust is flaky and buttery, and the filling is smooth and creamy. I love the hint of spice from the cinnamon and nutmeg.
Dm Radaiu
[email protected]This is my new favorite pumpkin cheesecake recipe! It's so easy to make and always turns out perfect.
Charlotte Stewart
[email protected]Delicious!
Meer Sahil
[email protected]This cheesecake was easy to make and turned out great! The crust was flaky and the filling was creamy and smooth. I would definitely recommend this recipe.
Hammadiqbalmiqbal Hammadiqbalmiqbal
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was flaky and buttery, and the filling was smooth and creamy. I would definitely make it again, but I would use less sugar next time.
Amanda Jarrett
[email protected]I made this cheesecake for my family, and they all loved it! The crust was perfectly crunchy, and the filling was smooth and creamy. The pumpkin flavor was just right.
Mulimira Musa
[email protected]This cheesecake was so easy to make, and it turned out perfectly! The crust was golden brown and flaky, and the filling was smooth and creamy. The pumpkin flavor was subtle but delicious.
Tafadzwa Madende
[email protected]I'm not usually a fan of pumpkin cheesecake, but this one was delicious! The crust was the perfect combination of crunchy and flaky, and the filling was smooth and creamy. I loved the hint of spice from the cinnamon and nutmeg.
HassanRI
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The crust was flaky and buttery, and the filling was smooth and creamy. The pumpkin flavor was perfectly balanced with the spices.