Ingredients for Impossible Cheesecake
- 1 cup milk
- Vanilla
- 2 large eggs
- Sugar
- 1 ½ cups Bisquick baking mix
- 8 ounces (225g) softened cream cheese
- 4 ounces (115g) sour cream
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How to Make Impossible Cheesecake
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate.
- In a blender, combine 1 cup milk, 2 teaspoons vanilla extract, 2 large eggs, 1 cup granulated sugar, and 1 ½ cups Bisquick baking mix.
- Cover and blend on high speed for 15 seconds.
- Add 8 ounces (225g) of softened cream cheese to the blender.
- Cover and blend on high speed for 2 minutes until smooth and creamy.
- Pour the batter into the prepared pie plate.
- Bake for 40-45 minutes, or until the center is set and no longer jiggles.
- While the cheesecake is baking, prepare the topping:
- In a small bowl, combine 4 ounces (115g) sour cream, 2 teaspoons vanilla extract, and 2 teaspoons granulated sugar.
- Once the cheesecake has completely cooled, spread the sour cream topping evenly over the top.
- Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
87g
Carbs
12g
