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.
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.
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.
- 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.
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Crustless Pumpkin Cheesecake
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.
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