Ingredients

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.

Reviews & Comments 6

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  • jett2whit 11 years ago
    Way to go on your featured recipe! Happy New Year to you!! Looks yummy!!
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  • wynnebaer 13 years ago
    Love it...Thanks for posting.
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  • sday5 13 years ago
    This sounds very easy and good.
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  • pleclare 13 years ago
    Oh yes!!
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  • FavoriteFixins 13 years ago
    Oh it looks yummy!
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  • NCcook22 13 years ago
    Sounds great and much easier than when I make cheesecakes.
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