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Tuesday, November 24, 2009

Impossibly Easy Pumpkin Cheesecake - Recipe Review

Wow!  I got an email from Betty Crocker (I'm sure she wrote it herself - what a thoughtful woman! lol ) with Thanksgiving recipes.  The one that caught my eye was this Impossibly Easy Pumpkin Cheesecake.  I LOVE cheesecake!  I LOVE pumpkin!  (I LOVE easy!)  I had all the ingredients on hand, so I gave it a try last night.

When you cut and dish this up, you're going to think pumpkin pie, but the texture is heavier, and the cream cheese flavor really does hold its own.  I think I baked mine a few minutes too long as the top cracked and the edges were drier than I think they should be.  We served ours with whipped cream.  Very satisfying. 

If you're looking for a Thanksgiving dessert that LOOKS like it took some work but doesn't, you might want to give this a try.  I'm definitely making it again.  Two Thumbs Up!  :)

Follow this link straight to the Betty Crocker website and this recipe.  I'll post it here as well, but you might have fun hanging out with Betty for a bit too.  :)  Impossibly Easy Pumpkin Cheesecake

Impossibly Easy Pumpkin Cheesecake

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

Pecan halves, if desired
1.Heat oven to 350°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 about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
3.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.

Joy's Notes:  I only had a 29 oz can of pumpkin.  I just eyeballed and spooned half of it into my blender.  It worked.  When they say "do not overbake"... they mean it. In fact, next time I'd check it at around 40 minutes.  I used the blender, but next time I think I'll try my mixer. 


1 comment:

  1. one thing that can help keep the top from cracking is to place an oven safe dish with water in it it will keep the moisture in and you shouldn't have any cracks great recipe