Subj : Impossibly Easy Creamy Topped Pumpkin Cheesecake
To   : All
From : Mojo
Date : Mon May 16 2016 05:36 pm

Impossibly Easy Creamy Topped Pumpkin Cheesecake

Ingredients

Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original BisquickT mix
1 1/2 teaspoons pumpkin pie spice

Topping, if desired

1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Directions

1. Heat oven to 350�F. Spray 9-inch glass pie plate with cooking spray.

2. 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.

3. Bake about 45 minutes or just until puffed and center is dry (do not
overbake). Cool on wire rack 10 minutes.

4. 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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