Easy Pumpkin Cheesecake

EASY PUMPKIN CHEESECAKE

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 pkg. (8 oz) cream cheese, cut into 16 pieces, softened
1/4 tsp. vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick mix
1 1/2 tsp. pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

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. Makes 8 servings.

*Recipe from Betty Crocker