-
Prep
10
min
-
Total
4
hr
5
min
-
Servings
8
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 Bisquick™ mix
-
1 1/2
teaspoons pumpkin pie spice
Topping, if desired
-
1
cup sour cream
-
2
tablespoons sugar
-
1
teaspoon vanilla
Steps
-
1Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
-
2In 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.
-
3Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
-
4Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Recipe Tips
-
tip 1
No pumpkin pie spice? Substitute 3/4 teaspoon each ground cinnamon and nutmeg.
-
tip 2
Top the cheesecake with toasted or candied pecans and a drizzle of caramel sauce.
-
tip 3
Leave off the sour cream topping completely, or spread with 2 cups fat-free whipped topping.
Nutrition
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 260
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 220mg
- 9%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 22g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 180%
- 180%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
