Impossibly Easy Creamy Topped Pumpkin Cheesecake

Name: Impossibly Easy Creamy Topped Pumpkin Cheesecake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can pumpkin (not pumpkin pie mix); 227 grams package cream cheese, cut into 16 pieces, softened; 3 eggs; 2 teaspoons pumpkin pie spice; 237 milliliters sour cream; 177 milliliters sugar; 2 Tbsps sugar; 0 teaspoons vanilla; 1 teaspoon vanilla; 118 milliliters Original mix

Impossibly Easy Creamy Topped Pumpkin Cheesecake

This recipe serves 8. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 281 calories. It is a good option if you're following a gluten free and vegetarian diet. A mixture of pumpkin, cream cheese, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 4 hours and 5 minutes.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

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.)

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Blender

Bowl

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.

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Wire Rack

Oven

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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Spread