Impossible Cheesecake Recipes

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.

Steps:

• 1. Heat oven to 325^. Spread bottom only of an 8-inch glass pie plate with butter. In a blender, place the first 5 ingredients. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle brickle bits over top, then the mini chips; gently swirl with table knife to evenly distribute. Bake 30-35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly(like regular cheesecake). Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping and pecans and dab of whipped cream. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F. Grease pie plate, 9x1 1/4 inches. Place milk, vanilla, eggs, sugar and baking mix 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 until center is firm, 40 to 45 minutes; cool.
• Cheesecake Topping: Mix sour cream, 2 tablespoons sugar and vanilla. Spread Cheesecake Topping carefully over top. Garnish with fruit if desired.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
• Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Steps:

• 1. Heat oven to 350 degrees
• 2. Grease pie plate, 9 x 1 1/4 inches.
• 3. Place milk, vanilla, eggs, sugar and baking mix in blender. Cover and blend on high 15 seconds.
• 4. Add cream cheese. Cover and blend on high two minutes.
• 5. Pour into plate
• 6. Bake until center is firm, 40 to 45 minutes.
• 7. Cool and when cool spread topping carefully over top.
• 8. Add 1 can of blueberry or cherry topping and refrigerate

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.

Steps:

• Heat oven to 350°F.
• Grease 9 inch pie plate.
• Place milk, 2 tsp vanilla, eggs, 1 cup 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 tsp vanilla, and 2 tbs sugar.
• Spread over cheesecake that has cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
• Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
• Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
• Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
• Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
• Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
• Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
• Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.