Impossibly Easy Raspberry Swirl Cheesecake
From frankieanne 14 years ago
Ingredients
- 1/4 cup milk shopping list
- 2 tsp vanilla shopping list
- 2 eggs shopping list
- 3/4 cup sugar shopping list
- 1/4 cup Original Bisquick® mix shopping list
- 2 packages (8 oz each) cream cheese, cut into 16 pieces and softened shopping list
- 1 cup fresh raspberries shopping list
- 2 Tbs sugar shopping list
How to make it
- 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.
- NOTE: I don't have a blender. I used an electric mixer and it worked out just fine.
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