Best 6 Impossible Cheesecake Recipes

IMPOSSIBLE CHEESECAKE

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.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK

Steps:

• Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) 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.
• Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

IMPOSSIBLE MOCHA-FUDGE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Grease pie plate, 9x1 1/2 inches.
• Mix coffee and liqueur until coffee is dissolved.
• Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
• Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed.
• Cool 5 minutes (cheesecake top will be cracked).
• Carefully spread Chocolate Topping over cheesecake.
• Refrigerate at least 3 hours before serving.
• Cover and refrigerate any remaining cheesecake.
• Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
• Stir in sour cream and vanilla.

IMPOSSIBLE TOFFEE BAR CHEESECAKE

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.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE

Steps:

• 1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
• 2. 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.
• 3. 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.And don't forget ladies, this pie makes it's own crust.

IMPOSSIBLE TOFFEE CHEESECAKE

Steps:

• 1. Preheat oven to 325^ Spray the bottom of a 9-inch glass pie plate or 9-inch square dish with cooking non-stick spray.
• 2. In a blender, combine milk, vanilla,eggs, sugar and Bisquick mix. Blend on high for 15 seconds. Add cream cheese pieces and pulse or blend for 2 minutes. Pour mixture into prepared dish.
• 3. Bake 30-35 minutes or until tested with a silver knife near side of cake/pie comes out nearly clean and the center wiggles slightly. Cool completely -at least one hour; then chill covered for 4 hours. Serve with the caramel sauce. Keep and remaining pieces covered and in the refrigerator.