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    Home » Sweets

    Crustless Pumpkin Cheesecake

    Published: Oct 31, 2019 by heather · This post may contain affiliate links

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    Crustless Pumpkin Cheesecake is a tasty dessert that makes it’s own crust! Tastes like pumpkin pie and is perfect for your next holiday gathering. 

    I love anything and everything pumpkin! Pumpkin desserts are some of my favorite to make for the holidays. A few of my favorite are: Brownie Pumpkin Cheesecake Bites, Pumpkin Dip and Pumpkin Magic Bars. 

    Piece of crustless pumpkin cheesecake with whipped cream on top
    Crustless Pumpkin Cheesecake

    Ingredients Needed: 

    Bisquick – Using Bisquick gives this cheesecake it’s “crust”. It helps hold the cheesecake together. 

    Pumpkin Puree – I used canned pumpkin for this recipe but feel free to use your own pumpkin puree. 

    Cream Cheese – Make sure the cream cheese is softened before mixing the ingredients. This allows for a smooth batter. I like to leave my cream cheese out at room temperature for about an hour before mixing the batter. 

    Sugar – Adds some sweetness to the cheesecake. 

    Eggs 

    Vanilla Extract

    Pumpkin Pie Spice – This gives the cheesecake a pumpkin pie flavor. 

    Ingredients for Pumpkin Cheesecake, Bisquick, pumpkin can, eggs, sugar, cream cheese

    HOW TO MAKE CRUSTLESS PUMPKIN CHEESECAKE

    • Add softened cream cheese and pumpkin puree to the mixing bowl. Mix together until creamy.
    • Mix in eggs, vanilla extract, Bisquick, sugar and pumpkin pie spice. 

    Pumpkin Cheesecake Batter

    • Pour batter into a pie dish that has been sprayed with non-stick cooking spray. 
    • Bake at 350 degrees for approximately 30 minutes. 
    • Let cool and chill in the refrigerator before serving. 

    TIPS FOR THE BEST CRUSTLESS PUMPKIN CHEESECAKE

    • Try not to over mix the batter to help prevent the cheesecake from cracking. 
    • Once the pie is baked, let cool at room temperature and then place in the refrigerator and let chill for at least 2 hours.
    • Store leftover cheesecake covered, in the refrigerator for up to 4 days. 

    HOW TO SERVE CRUSTLESS PUMPKIN CHEESECAKE

    I like serving mine with a dollop of whipped cream or frozen whipped topping. You could also add a drizzle of caramel syrup. 

    MORE RECIPES YOU MIGHT ENJOY

    • Apple Dump Cake
    • Hot Chocolate Poke Cake
    • Funfetti Cheesecake

    *** If you made this recipe, please give it a star rating below.

    Plate with piece of pie.
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    Crustless Pumpkin Cheesecake

    Easy crustless pumpkin pie made with Bisquick.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin pie, crustless pumpkin pie
    Servings: 6
    Calories: 207.52kcal
    Author: Heather

    Ingredients

    • 1 8 oz cream cheese, softened
    • 1 15 oz can pumpkin puree
    • 1/2 cup Bisquick
    • 1 cup sugar
    • 3 eggs
    • 1/2 tablespoon pumpkin pie spice
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350 degrees F.
    • Add cream cheese and pumpkin puree into mixing bowl and mix until creamy.
    • Mix in eggs, sugar, Bisquick, vanilla extract, pumpkin pie spice.
    • Spray pie baking dish or 8x8 dish with non-stick spray. Pour batter in baking dish and bake for approximately 30 minutes.
    • Let cool and then chill in the refrigerator until cool.

    Notes

    • Try not to over mix the batter to help prevent the cheesecake from cracking. 
    • Once the pie is baked, let cool at room temperature and then place in the refrigerator and let chill for at least 2 hours.
    • Store leftover cheesecake covered, in the refrigerator for up to 4 days. 

    Nutrition

    Calories: 207.52kcal | Carbohydrates: 40.27g | Protein: 3.6g | Fat: 3.75g | Saturated Fat: 1.15g | Cholesterol: 82.22mg | Sodium: 160.04mg | Potassium: 46.66mg | Fiber: 0.28g | Sugar: 34.65g | Vitamin A: 144.74IU | Calcium: 33.63mg | Iron: 0.76mg
    Tried this recipe?Follow me @foodlovinfamily or tag #foodlovinfamily!

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