Prepping · Recipes

Pantry Staple Recipes: Impossibly Easy Pumpkin Cheesecake

I cook mostly from scratch, but there are times that having mixes on hand is a good thing (such as for pantry staples, and for prepping, or long-term food storage). This recipe uses baking mix to make an easy and delicious cheesecake pie. If anything, I enjoy it not having a heavy crust. I am all about the filling in pies, not the crust! (And no crust means one less step in cooking!)

Impossibly Easy Pumpkin Cheesecake


  • 15-ounce can pumpkin
  • 8-ounce brick cream cheese
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup baking mix
  • 1½ tsp pumpkin spice blend


Preheat oven to 350°. Spray or oil a 9″ glass pie pan, set on a small rimmed baking sheet.

Add all the ingredients into a blender, process until smooth.

Pour into prepared pie pan.

Place in oven, bake for 45 minutes.

Let cool for an hour on a rack, then chill in refrigerator for 2 to 3 hours before serving. Cover leftovers loosely with plastic wrap, and store in refrigerator.

Makes 1 pie.