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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