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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Recipes R Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz. can of pumpkin (not pumpkin pie mix)
1 8 oz. pkg Cream cheese, cut into 16 pieces, softened
1/4 tsp. vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 tsp. pumpkin pie spice
Topping, if desired:
1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla
Directions:
Directions:
Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

 

 

 

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