Impossible Pumpkin Cheesecake
Cookie
"This recipe has become a tradition around here. My family loves it and request it over any other dessert and whenever we introduce it to our friends it is always a big hit."

1 (8 ounce) package
cream cheese, softened

3/4 cup sugar

1/2 cup Bisquick(R)
baking mix

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon vanilla

1 teaspoon orange peel, grated

3 eggs

1 (16 ounce) can pumpkin

Mix together:

1 cup dairy sour cream

2 tablespoons sugar

2 teaspoons vanilla

Preheat oven to 350F degrees.
Lightly grease 9 inch pie plate.

1. Place all ingredients except topping in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth, about 2 minutes. (0r beat in large bowl on high speed of electric mixer, scraping bowl constantly, 2 minutes.)

2. Pour into pie plate. Bake until firm, about 45 minutes.

3. Spread Sour Cream Topping carefully over top; cool. Refrigerate until chilled, at least 3 hours.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary