Crustless Pumpkin Cheesecake
Easy crustless pumpkin pie made with Bisquick.
Servings: 6
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