Easy Pumpkin Cheesecake

Ingredients:
¾ cups fat-free egg substitute
¼ tsp vanilla extract
2 tsp pumpkin pie spice
¼ tsp ground allspice
¾ cups sugar
15 oz canned pumpkin
8 oz light cream cheese, room temperature
½ cup Bisquick Heart Smart Reduced-Fat Baking Mix

Instructions:
Preheat oven to 350°.  Spray a 9-inch glass pie plate with non-stick cooking spray.

Place the first 5 ingredients in a blender, cover and blend on high speed for about 2 minutes.  Then add the canned pumpkin and blend, on high, until well mixed.  Scrap the sides of the blender with a spatula.  Cut the brick of cream cheese into 16 pieces.  Add 4 pieces at a time to the blender and mix, on high, for about 1 minute.  Repeat until all cheese has been added.  Again, scrap the sides of the blender with a spatula.  Add the Bisquick and mix in using the spatula.  Blend, on high, for about 1 minute or until all ingredients are well mixed.

Pour into the prepared pie plate.  Bake for 45 minutes or just until puffed and center is dry.  Do not over bake.  Cool completely, about 1 hour.  Refrigerate for at least 3 hours until chilled.  Store covered in the refrigerator.

Special Information:
This is less rich than most cheesecakes and is a delightful alternative to pumpkin pie, averaging about 5 POINTS less per slice!  It can be topped with a small dollop (less than 2 Tbsp) of Cool Whip Free without affecting the POINTS value.

Another suggestion is to drizzle each piece with 1 Tbsp of fat-free caramel topping.  Gently warm the topping and it will pour nicely over each piece just before serving.  This will add 1 POINT per serving.  If you want to keep the dessert at 4 POINTS AND use the caramel, simply cut the pie into 10 slices, rather than 8.  Each slice is then 3 POINTS and the caramel topping brings it up to 4 POINTS per serving.

You can also make this recipe with fat-free cream cheese but it is not as flavorful, in my opinion, and the fat-free cream cheese is difficult to get smooth in the batter.  The use of fat-free cream cheese reduces the POINTS value to 3 per slice.