Thursday, June 9, 2011

Impossibly Easy Cheesecake

Impossibly Easy Cheesecake

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick® mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

1.Heat oven to 350°F. Grease 9-inch pie plate.

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

3.Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.

Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

Makes 6 servings

Special Touch
Garnish each slice of cheesecake with fresh fruit or edible flowers, such as pansies or nasturtiums.

For a deliciously decadent cheesecake, drizzle it with fudge and caramel toppings and sprinkle with chopped pecans.

Find more impossibly easy recipes at

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