Impossible Easy Pumpkin Cheesecake Bisquick

October 2000 issue betty crocker bisquick mini-cookbook

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.

Pour into pie plate.

Bake about 45 minutes or until just puffed and center is dry.

Cool on wire rack 10 minutes.

Make sour cream topping.

Carefully spread over top od cheesecake.

Refrigerate atleast 3 hours until chilled.

Store covered in refrigerator.

cream cheese, sugar, bisquick, orange zest, ground cinnamon, ground nutmeg, ground ginger, vanilla, eggs, canned pumpkin, sour cream