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.