Impossibly Easy Cheesecake

impossibly easy cheesecake
Impossibly Easy Cheesecake
  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 8


3/4 cup (175 mL) milk
2 tsp (10 mL) vanilla
2 eggs
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) Bisquick* Mix
2 pkgs (250 g) cream cheese, cut into about 1/2 inch-cubes, softened
Topping, Optional
1 cup (250 mL) sour cream
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) vanilla
Fresh fruit, if desired


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  • 1
    Heat oven to 350ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
  • 2
    In blender, place all cheesecake ingredients except cream cheese. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes longer or until smooth. Pour into pie plate.
  • 3
    Bake 40 to 45 minutes or until knife inserted in centre comes out clean. Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled.
  • 4
    In small bowl, stir sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until blended. Spread on top of completely cooled cheesecake. Serve with fruit. Store covered in refrigerator.

Expert Tips

  • Special Touch : For a deliciously decadent cheesecake, drizzle with fudge and caramel toppings and sprinkle with chopped pecans.
  • Tip : Garnish each slice of cheesecake with fresh fruit or edible flowers, such as pansies or nasturtiums.

Nutrition Information

No nutrition information available for this recipe

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