Impossibly easy pumpkin cheesecake

This recipe comes from Betty Crocker® and is both impossibly easy and incredibly delicious!

What you'll need:

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 package (8 oz) cream cheese, cut into 16 pieces, softened
• ¼ teaspoon vanilla
• 3 eggs
• ¾ cup sugar
• ½ cup Original Bisquick® mix
• 1 ½ teaspoons pumpkin pie spice
• 1 cup caramel topping, if desired
• Pecan halves, if desired 

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.

Make the Most of This Recipe


Substitution
No pumpkin pie spice? Use ¾ teaspoon each ground cinnamon and nutmeg.

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

Cost:

canned pumpkin - $1.29
cream cheese - $0.98
vanilla (2 oz) - $1.96
eggs (18 count) -$1.47
sugar - $2.42
biscuit mix – $3.00
caramel topping - $2.89
Total - $3.77