IMPOSSIBLY EASY PUMPKIN CHEESECAKE RECIPE - BETTYCRO…
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Provided by Betty Crocker Kitchens
Total Time 4 hours 55 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- 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 overbake). 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.
Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 110 mg, FatContent 2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 22 g, TransFatContent 0 g
RED VELVET CHEESECAKE RECIPE - BETTYCROCKER.COM
Looking for a popular dessert using Betty Crocker™ Super Moist™ cake mix? Then try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.
Provided by Betty Crocker Kitchens
Total Time 8 hours 35 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.
- In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 450 , CarbohydrateContent 42 g, CholesterolContent 105 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 420 mg, SugarContent 30 g, TransFatContent 1/2 g
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