• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 package (8 oz) cream cheese, cut into 16 pieces, softened
  • 1/4 teaspoon vanilla
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup bisquick mix
  • 1 1/2 teaspoons pumpkin pie spice
  • Topping, if desired
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla


  • 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.


What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

Categories: Cheesecake  Dessert 

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