Impossibly Easy Pumpkin Cheesecake

Name: Impossibly Easy Pumpkin Cheesecake
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 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; 177 milliliters sugar; 0 teaspoons vanilla; 118 milliliters Original Bisquick® mix

This gluten free, fodmap friendly, and vegetarian recipe serves 8. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 213 calories. From preparation to the plate, this recipe takes about 4 hours and 55 minutes. If you have sugar, vanilla, eggs, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

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.)

Ingredients you will need

Caramel Sauce

Pecan Halves

Equipment you will use

Blender

Bowl

Pour into pie plate.

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.

Equipment you will use

Oven

Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Ingredients you will need

Caramel Sauce

Pecan Halves