Impossible Cheesecake
Yield
1 cakePrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | packages |
cream cheese
softened, cubed |
|
| Topping | |||
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | packages |
cream cheese
softened, cubed |
|
| Topping | |||
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Grease a 9 inch pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high.
Add cream cheese. Cover and blend on high 2 min.
Pour into pie plate. Bake 40 to 45 min. or until center is set. Cool.
Mix cheesecake topping, carefully spread over top.
Serve with canned pie filling or fresh fruit if desired.
