Recipe: Impossible Pumpkin Cheesecake with Sour Cream Topping (using Bisquick)

IMPOSSIBLE PUMPKIN CHEESECAKE
From: 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 baking mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla
1 teaspoon grated orange peel
3 eggs
1 (16 ounce) can pumpkin puree (not sweetened pie filling)

FOR THE SOUR CREAM TOPPING:
Mix together:
1 cup dairy sour cream
2 tablespoons sugar
2 teaspoons vanilla

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

Place all ingredients except Sour Cream 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.) Pour into pie plate.

Bake until firm, about 45 minutes.

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