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Impossibly Easy Pumpkin Cheesecake

Impossibly Easy Pumpkin Cheesecake

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.


  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 package (8 ounces) cream cheese, cut into 16 pieces, softened
  • 1/4 teaspoon vanilla extract
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup Original Bisquick® mix
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup caramel topping, if desired
  • Pecan halves, if desired


  1. Heat oven to 350 degrees F. 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 for about 2 minutes or until smooth. (Or beat in medium bowl with hand beater for 2 minutes.)
  3. Pour into pie plate.
  4. Bake for about 45 minutes or just until puffed and center is dry (do not over-bake).
  5. Cool completely, about 1 hour.
  6. Refrigerate at least 3 hours until chilled.
  7. Drizzle servings with caramel topping; garnish with pecan halves.
  8. Store covered in refrigerator.

Prep Time 10 min
Total Time 4 hr 55 min
Servings 8

Expert Tips

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

Nutrition Information 1 Serving Calories 260 (Calories from Fat 120), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 110mg Sodium 220mg Total Carbohydrate 29g (Dietary Fiber 2g Sugars 22g), Protein 6g

% Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 6%; Iron 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 Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.

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