Impossibly Easy Creamy Topped Pumpkin Cheesecake Recipes

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• 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.) 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. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

IMPOSSIBLY EASY CREAMY TOPPED PUMPKIN CHEESECAKE

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.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK

Steps:

• Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
• Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
• Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
• Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
• Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
• Mix sour cream, sugar, and vanilla together.
• Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.

IMPOSSIBLY EASY CHEESECAKE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE

Steps:

• 1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
• 2. 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.) Pour into pie plate.
• 3. 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. Drizzle servings with caramel topping: garnish with pecan halves. Store covered in refrigerator.And don't forget ladies, this pie makes it's own crust.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

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.