Impossibly Easy Cheesecake - Bisquick

8
Servings
10m
Prep Time
40-45m
Cook Time
50m
Ready In


"This is out of my Betty Crocker's Bisquick Cookbook...For a deliciously decadent cheesecake, omit the Sour Cream Topping, and instead, drizzle with fudge and caramel toppings and sprinkle with chopped pecans...cooking time does not include cooling time..."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (206.9 g)
  • Calories 497.4
  • Total Fat - 33.6 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 300.9 mg
  • Sodium - 313.9 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 1.4 g
  • Sugars - 31.6 g
  • Protein - 14.7 g
  • Calcium - 161.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350°F. Grease pie plate, 9 X 1 1/2 inches.

Step 2

Place milk, vanilla, eggs, sugar and Bisquick in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes. Pour into pie plate.

Step 3

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.

Step 4

Make Sour Cream Topping by mixing together sour cram, sugar and vanilla until blended. Spread Sour Cream Topping over top of cooled cheesecake. Refrigerate until ready to serve. Top with raspberries and kiwifruit. Store covered in refrigerator.

Tips & Variations


No special items needed.

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