This was my go-to cheesecake for a period of time, partially because it was relatively healthy and partially because it was delicious. It's also extremely easy to make.
1 can pumpkin puree
8 oz. cream cheese, softened
1/4 tsp. vanilla
3/4 cup sugar
1/2 cup bisquick
1 1/2 tsp. pumpkin pie spice
Preheat oven to 350ºF. Spray 9-inch glass pie plate with non-stick spray. Combine all ingredients in blender. Cover, and blend on high 2 minutes or until smooth. Pour into pie plate.
Bake about 45 minutes or until just puffed and center is dry. Cool on wire rack 10 minutes.
1 cup sour cream (or 1 1/2 to 2 cups) yogurt cheese
2 Tbsp. sugar or splenda
1 tsp. vanilla
Combine topping ingredients together. Spread on top of cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Note: I often made this using fat-free cream cheese, egg substitute and splenda. It turns out well with those substitutions.