Impossibly Easy Cheesecake Food

IMPOSSIBLE CHEESECAKE

Steps:

• Heat oven to 350 degrees.
• Grease 9 inch pie plate.
• Place milk, 2 t.
• vanilla, eggs,1 c.
• sugar, and bisquick in blender container.
• Cover and blend on high 15 seconds.
• Add cream cheese.
• Cover and blend on high 2 minutes.
• Pour into pie plate.
• Bake 40-45 minutes, or until center is firm.
• Combine sour cream, 2 t.
• vanilla, and 2 T.
• sugar.
• Spread over cheesecake that has cooled.

IMPOSSIBLY EASY CHEESECAKE

Steps:

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

IMPOSSIBLY EASY CHEESECAKE

Steps:

• Heat oven to 350ºF. Grease 9-inch pie plate.
• 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.
• 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.

IMPOSSIBLY EASY CHEESECAKE

Steps:

• Heat oven to 350ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
• 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.
• 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.
• 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.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
• In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
• Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
• Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
• Store covered in refrigerator.

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x1-1/4 inch pie pate with cooking spray.
• Beat all ingredients except chocolate chips and Chocolate Ganache in a large bowl with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). Carefully spread Chocolate Ganache over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
• To make the Chocolate Ganache: Heat both ingredients in a 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat.

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

Steps:

• Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
• In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
• Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
• Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
• Cool completely, about 1 hour.
• Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
• Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
• Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.