I picked up a box of Bisquick and have been on an "impossible pie" kick lately... This
Pumpkin Pecan Cheesecake is really good and very easy to make since there isn't a crust to worry about. Everything (except nuts) goes into the blender or food processor and simply gets poured into the pie plate. Don't hesitate to try this very creamy, perfect seasonal treat folks:@)
I made this for Sunday dinner with the kids so I just randomly sprinkled some nuts on top. If making this for the holidays I think it would be beautiful with the top covered with some very finely chopped pecans (to within 1" of the edge).
Pumpkin Cheesecake with or without Pecans
15 oz can pumpkin
8 oz cream cheese, softened
3 eggs
3/4 C sugar
1/2 C Bisquick
1/4 tsp vanilla-
I used 1/2 tsp
1 1/2 tsp pumpkin pie spice-
I used 2 tsp
pecans, if using
- Spray 9" pie dish with oil.
- Mix everything but nuts in blender or food processor for a couple minutes until combined, scrape down sides as necessary.
- Pour into plate, top with nuts if desired.
- Bake at 350 degrees for 45 minutes. Cool completely and store covered in the refrigerator.
Enjoy a last minute easy treat and have a happy day:@)
