Impossible Easy Pumpkin Cheesecake- Bisquick

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1/2 cup bisquick or 1/2 cup bisquick reduced-fat baking mix
• 1 teaspoon orange zest
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla
• 3 eggs
• 1 (15 ounce) can canned pumpkin (not pumpkin pie mix)
• 1 cup sour cream
• 2 tablespoons sugar
• 2 teaspoons vanilla

Recipe

• 1 heat oven to 350*. lightly grease pie plate. place all ingredients except topping in blender. cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) pour into pie plate.
• 2 bake about 45 minutes or until just puffed and center is dry. (do not overbake.) cool on wire rack 10 minutes.
• 3 make sour cream topping. carefully spread over top od cheesecake. refrigerate atleast 3 hours until chilled. store covered in refrigerator.