Easy Pumpkin Pie Cheesecake



1  can (15 oz.) pumpkin (not pumpkin pie mix)

1 package (8 oz.) cream cheese, cut into 16 pieces, softened 

1/4 teaspoon vanilla 

3  eggs 

3/4  cup sugar 

1/2  cup bisquick mix

1 1/2 teaspoons pumpkin pie spice or  use 3/4 teaspoon each ground cinnamon and nutmeg

1 cup caramel topping if desired

pecan halves optional


Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.                           

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.                           

Bake about 45 minutes or just until puffed and center is dry (do not over bake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator

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