I’ve made many, many cheesecakes in my lifetime – some that were really bad (an Atkins version, which still makes Alexander cringe from the memory of it), some that were mediocre a (no finger pointing), a slow cooker version (it was really good!), a no-bake version (perfect during the summer when you don’t want to turn on the oven), and all the way down to our personal favorite.
But this version, which contains an ingredient I have never bought or used before (Bisquick), was surprisingly good. Due to my own error, I overbaked it by about 10 minutes, which made it a bit dry. I am determined to make it again (watching the baking time more closely, of course), and not skip the optional sour cream topping. Because in our world, sour cream in any form is never optional.
Which reminds me, I’d better check our sour cream supply… heaven forbid we run low…..
Impossible Cheesecake Pie – adapted from Cookie Madness
- 3/4 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup sugar
- 2 tsp vanilla
- 1/2 cup Bisquick baking mix
- 2 (8 oz) packages of cheese, softened
Optional Topping: 1 cup sour cream mixed with 2 tablespoons of sugar and a splash of vanilla
Preheat oven to 350 degrees F. Grease a 9 inch pie plate generously with butter or spray with cooking spray.
In a blender, blend the milk, eggs, sugar, vanilla and Bisquick for 15 seconds. Cut the softened cream cheese into pieces and add it, then blend for about 2 minutes or until smooth.
Pour mixture into pie pan and bake for about 40 minutes. Let cool at room temperature for about an hour, then chill thoroughly before serving.