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Impossible Pumpkin Cheesecake Recipe

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This recipe for Impossible Pumpkin Cheesecake is from The Beall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Add all of the following ingredients in a blender:

•1 package (8 ounces) cream cheese, softened
•3/4 cups sugar
•1/2 cup Bisquick baking mix
•1 teaspoon cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1/4 teaspoon vanilla
•1 teaspoon grated orange peel
•3 eggs
•1 can (16 ounces) pumpkin

Blend all ingredients until smooth. Pour into pie plate.

Make the Sour Cream Topping while the pie bakes.

Sour Cream Topping:

Mix 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla.
Directions:
Directions:
Heat oven to 350° F. Grease a 9 inch pie plate.

Bake for approximately 45 minutes at 350° F, or until pie is firm.

When the pie is done, spread the sour cream topping over it and allow the pie to cool. Refrigerate until chilled, about 3 hours. Serve cold.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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