One of the first things I learned to make as a child was “Impossible Pie”, a dish named for the transformation that occurs as it bakes. Ingredients are spread in a pie plate, a mixture of biscuit mix, eggs and milk is poured over the top, then it goes in the oven where the mixture “magically” separates and forms a crust. My favorite flavors were the cheeseburger and taco versions, and my family liked the chicken and broccoli version. For some reason I never got around to trying the cheesecake version, Impossible Cheesecake Pie, until recently.
Todd enjoyed it and it was super fun to put prepare, plus I learned a few things along the way. The recipe is supposed to be made in a deep dish pie plate, but I used 4 1/2 inch springform pans which worked okay but were not ideal. The sides buckled in and look shriveled. Stick with a pie dish. Or if you want to try a half-size version, you could try making it in a loaf pan. That’s probably what I’m going to do next time.
Also, make sure to use a blender rather than a handheld mixer. I tried it both ways and while the mixer version tasted okay, it was lumpier and had cracks.
Finally, be ready for a really dense cheesecake. Someone in the Betty Crocker review section described this as similar to Polish cheesecake. I imagine there are lots of different types of Polish cheesecakes, but this biscuit mix cheesecake certainly did remind me of the one Polish cheesecake I ever tasted.
Update: I’ve since tested Impossible Cheesecake Pie with homemade biscuit mix and it works just fine. I also use my food processor rather than a blender.
- 3/4 cup milk, room temperature or lightly warmed (I use whole milk)
- 2 large eggs, room temperature
- 1 cup sugar (200 grams)
- 2 teaspoon vanilla
- 1/2 cup Bisquick baking mix or homemade biscuit mix
- 2 (8 oz) packages of cheese, softened (make sure it is not cold)
- Optional Topping: 1 cup sour cream mixed with 2 tablespoons of sugar and a splash of vanilla (I use just half of the topping, so 1/2 cup sour cream, 1 T. sugar and small splash)
- Preheat oven to 350 degrees F. Grease a 9 1/2 inch pie plate generously with butter or spray with cooking spray. I recommend using a deep dish!
- In a blender, blend the room temperature milk, eggs, sugar, vanilla and Bisquick for 15 seconds. Cut the softened cream cheese into pieces and add it, then blend for about 2 minutes or until smooth.
- Pour mixture into pan and bake for about 40 minutes.
- In my experience, the pie puffs up quite a bit as it bake, but it settles as it cools.
- Let cool at room temperature for about an hour, then chill thoroughly before serving. If you want, you can make a topping. Mix the topping ingredients together and spread it over the cake once cool.