Best Impossibly Easy Cheesecake Recipes

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IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 9

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, 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.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE



Impossibly Easy Toffee Bar Cheesecake image

Bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping is the extra wow.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 8

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

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.

Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1 g

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.

Provided by KelBel

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can solid-pack pumpkin
1 (8 ounce) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup original Bisquick baking mix
1 1/2 teaspoons pumpkin pie spice
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

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 CREAMY TOPPED PUMPKIN CHEESECAKE



Impossibly Easy Creamy Topped Pumpkin Cheesecake image

What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 8

Number Of Ingredients 10

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE



Impossibly Easy Raspberry Swirl Cheesecake image

A wonderful cheesecake made using Original Bisquick® mix and raspberries - this dessert is sure to please!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 8

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar

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.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 1/2 g

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE



Impossibly Easy Toffee Bar Cheesecake image

A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.

Provided by SusieQusie

Categories     Cheesecake

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Bisquick baking mix
2 (8 ounce) packages cream cheese, cut into 16 pieces, softened
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped (Heath Bars or Skor Bars)
1/2 cup caramel ice cream topping (optional)

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.

Nutrition Facts : Calories 393.8, Fat 26.2, SaturatedFat 14.4, Cholesterol 117.9, Sodium 296.5, Carbohydrate 34.7, Fiber 0.3, Sugar 31.2, Protein 6

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

This is an awesome cheesecake. Throw all the ingredients in a blender and pour in pan, how easy is that!

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick baking mix
2 (8 ounce) packages cream cheese, cut into about 1/2-inch cubes and softened

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 MOCHA FUDGE CHEESECAKE



Impossibly Easy Mocha Fudge Cheesecake image

Number Of Ingredients 15

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur or strong brewer coffee, cooked to room temperature
2 (8-ounce) packages (each) cream cheese, softened
3/4 cup Original Bisquick®
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
3 ounces semisweet chocolate chips, melted and cooled
Chocolate Topping (below)
Chocolate Topping:
1 ounce semisweet baking chocolate, melted and cooked
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8-ounce) container sour cream
1 teaspoon vanilla extract

Steps:

  • 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.Chocolate Topping1 ounce semisweet baking chocolate, melted and cooled2 tablespoons powdered sugar1 tablespoon coffee liqueur, if desired1 container (8 ounces) sour cream1 teaspoon vanillaStir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes.NUTRITION FACTS: 1 Serving: Calories 490 (Calories from Fat 295) Fat 33g (Saturated 19g) Cholesterol 160mg Sodium 360mg Carbohydrate 40g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: Not RecommendedBETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Make and share this Impossibly Easy Pumpkin Cheesecake recipe from Food.com.

Provided by swimmer175

Categories     Cheesecake

Time 4h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can pumpkin
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F; lightly grease pie plate, 9x1-1/4 inches.
  • Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Mix sour cream, sugar, and vanilla together.
  • Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.

Nutrition Facts : Calories 323.6, Fat 19, SaturatedFat 10.9, Cholesterol 123.3, Sodium 221.8, Carbohydrate 32.7, Fiber 0.6, Sugar 23.9, Protein 6.6

IMPOSSIBLY EASY PUMPKIN CHEESECAKE



Impossibly Easy Pumpkin Cheesecake image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 9

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, 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.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE



Impossibly Easy Grasshopper Cheesecake image

No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 10

Number Of Ingredients 8

3/4 cup Original Bisquick™ mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 125 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 1 g

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 6

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick™ mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

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.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

This is one of my favorite cheesecakes, it makes it's own crust.

Provided by Joanne Cavallone Corse

Categories     Pies

Time 45m

Number Of Ingredients 11

3/4 c milk
2 tsp vanilla extract
2 eggs
1 c sugar
1/2 c original bisquick mix
2 8-ounce packages cream cheese, cut into 1/2-inch cubes, softened
TOPPING ( OPTIONAL)
1 c sour cream
2 Tbsp sugar
2 tsp vanilla extract
fresh fruit, i use whatever is in season, they're all good

Steps:

  • 1. Preheat oven to 350F. Grease a 9-inch glass pie plate with shortening or cooking spray.Combine milk, vanilla, eggs, sugar and Bisquick in a blender. Cover and blend on high speed for 15 seconds. Add cream cheese, cover and blend for 2 minutes longer, or until smooth. Pour into the pie plate.Bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Cool at room temperature for 1 hour. Refrigerate until chilled,at least 2 hours.To prepare the topping, combine sour cream, sugar and vanilla in a small bowl and stir until blended.Spread on top of the completely cooled cheesecake.Serve with fruit,if desired.Store, covered,in the refrigerator. Makes 8 servings. Enjoy

IMPOSSIBLY EASY CHEESECAKE



Impossibly Easy Cheesecake image

Number Of Ingredients 13

3/4 cup milk
2 teaspoons vanilla extract
2 eggs
1 cup sugar
1/2 cup Original Bisquick®
2 (8-ounce) packages (each) cream cheese, cut into about 1/2-inch cubes and softened
sour cream topping (below)
Fresh raspberries, if desired
kiwifruit slices, if desired
Sour Cream Topping:
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.2. Place milk, vanilla, eggs, sugar and Bisquick in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes. Pour into pie plate.3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Spread Sour Cream Topping over top of cooled cheesecake. Refrigerate until ready to serve. Top with raspberries and kiwifruit. Store covered in refrigerator.Sour Cream Topping1 cup sour cream2 tablespoons sugar2 teaspoons vanillaStir all ingredients until blended.HIGH ALTITUDE (3500 to 6500 feet): Bake 45 to 50 minutes.NUTRITION FACTS: 1 Serving: Calories 430 (Calories from Fat 250) Fat 28g (Saturated 17g) Cholesterol 135mg Sodium 310mg Carbohydrate 37g (Dietary Fiber 0g) Protein 8g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 12% Iron 6% DIET EXCHANGES: Not Recommended.BETTY'S TIP: For a deliciously decadent cheesecake, omit the Sour Cream Topping, and instead, drizzle with fudge and caramel toppings and sprinkle with chopped pecans.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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