Impossible
pumpkin cheesecake
Recipe by Jo Manhart, Missouri Egg Council (573) 874-3138
Category: dessert
Prep time: 90 minutesServings: 12
Ingredientscheesecake1 8-ounce packagecream cheese, softened3/4 cupsugar1/2 cupBisquick biscuit mix1 teaspooncinnamon1/4 teaspoonnutmeg1/4 teaspoonginger1/4 teaspoonvanilla extract1 teaspoongrated orange peel3 eggs1 16-ounce canplain pumpkintopping1 cupsour cream2 tablespoonssugar2 teaspoonsvanilla extract
Directions
Preheat oven to 350 degrees. Place cheesecake
ingredients in a blender and blend until thoroughly mixed, pausing
to scrape down the sides of the blender container
occasionally.
Pour into a greased 9" pie pan or 12 greased
muffin tins. (To facilitate serving and cleanup, if using
muffin tins, it's okay to use cupcake liners.) Bake for about
45 minutes.
While baking, mix topping ingredients. After
cheesecake has slightly cooled, spread topping over the top of the
cheesecake (whether you chose a single pan or individual muffin
tins).
Refrigerate until serving time.
