Impossibly Easy Creamy Topped Pumpkin Cheesecake

(From Betty Crocker, found here)

Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese, cut into 16 pieces, softened

¼ teaspoon vanilla

3 eggs

¾ cup sugar

½ cup Original Bisquick® mix

1 ½ teaspoons pumpkin pie spice

Topping, if desired

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.

Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Whole Wheat Pumpkin Bread

(Recipe found here)

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.