Ingredients for Impossibly Easy Cheesecake
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 (16 ounce) package Bisquick mix
- 1 (8 ounce) package softened cream cheese
- butter or cooking spray (for greasing)
- 1 cup sour cream (optional topping)
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How to Make Impossibly Easy Cheesecake
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate with butter or cooking spray.
- In a blender, combine 1 (16 ounce) package Bisquick mix, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract.
- Blend on high speed for 15 seconds until just combined.
- Add 1 (8 ounce) package of softened cream cheese.
- Blend for an additional 2 minutes until completely smooth and creamy.
- Pour the batter into the prepared pie plate.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Let the cheesecake cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- For the optional sour cream topping: In a small bowl, whisk together 1 cup sour cream, 2 tablespoons granulated sugar, and 2 teaspoons vanilla extract. Spread evenly over the completely cooled cheesecake.
- Serve chilled with your favorite fruit.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
104g
Fat
68g
Carbs
10g
