Southern Staples

Simply Divine Pumpkin Cheesecake

DSC00818Few things go hand in hand as well as pumpkins and fall, except maybe pumpkin and cheesecake!  The number of divine desserts that can be made with a simple can of pumpkin brings me to near bliss.  The best part of this recipe is that it is cheesecake – a dessert that I consider to be near heavenly.  I picked this recipe because it is not only divinely delicious, but also amazingly simple!  It even makes its own crust!!!  And who would ever turn down a slice of pumpkin cheesecake???  And while we’re on that subject, if you offer someone a slice of pumpkin cheesecake, and they say “No”, unfriend them immediately.  You don’t need that kind of negativity in your life. : )

I mentioned that this recipe is easy.  And it is.  A few ingredients, a blender or mixer, a pie plate and an oven, and Voila!  In the time it takes to make a pot of coffee to drink with the cheesecake, I got it completely mixed up and put in the oven.  How motivational is that?!?!

1 can pumpkin puree
1 package cream cheese – room temperature, cubed
¼ tsp vanilla
3 eggs
¾ c sugar
½ c Bisquick
1 ½ tsp pumpkin pie spice

Go ahead and preheat your oven to 350 degrees.  While that’s preheating, you can start adding your ingredients to your mixing bowl.  **This is the part where you can actually use a blender or a stand mixer.  As long as you mix it for 2 minutes, it really doesn’t matter what you use.**


First, add in the Bisquick, sugar, and the pie spice and mix them together.  Then add your eggs, one at a time, and mix well.  After you’ve creamed all of that together, you can add the rest of your ingredients (cream cheese, vanilla, pumpkin puree).  Blend/mix for two minutes, making sure you scrape down the bowl to get all of the ingredients well mixed. (You like my vintage mixer?  It was my mama’s! : ) )


Pour into a glass pie plate that has been greased with Pam, and put in the oven.  You want the pie to bake for approximately 45 minutes.  It will actually rise slightly in the oven.


Once it is done, gently take it out of the oven and let it cool for 10 minutes, then refrigerate for 3 hours (if you can wait that long!).  We won’t discuss how long I held out before I cut into it!  If you’re wondering what that beautiful frosting is on top, I’ll let you in on a little secret: It’s melted icing!  Take a large ice cream scoop of cream cheese frosting and melt it in the microwave for about 25 seconds.  Then, simply pour over the cheesecake.  And see that cute crust?  I told you it made it all by itself! : )


Congratulations!  You made a cheesecake!!!

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