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.
More Biscuit Related Recipes
Impossible Cheesecake Pie
- 3/4 cup milk, room temperature or warmed
- 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 of vanilla
- 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.
Maybe you could try making the cream cheese a bit warmer. And maybe try warming the eggs a bit by putting them in some very warm water before cracking.
This is a fun little recipe, but I just make it for the family and haven’t tried doubling it or tripling it. For the wedding, you might consider going with a New York Cheesecake recipe — the kind with 5 blocks of cream cheese, extra egg yolks etc. I’m afraid that this one probably will not double well.
I have been asked to make this particular cheesecake for a wedding. My issue is making it pretty. My cream cheese tend to stay lumpy. Even if I soften it or leave at room temperature. I want it to be presentable for this wedding. I also tried the spring form pan and it did not work. Also I want to double the recipe to make it taller and more presentable. Have you tried making a double recipe? This is my favorite recipe for cheesecake yet though.
Megan, you could try making homemade biscuit mix, but I can’t guarantee it will work. I tried it with another Impossible Pie and it didn’t separate properly.
I love cheesecake in any form….. but what could I use as a substitute for the Bisquick?
Valerie, I think a food processor would be fine. The only thing you’d have to watch is when you lift the processor off the base, it could leak. The batter is pretty liquid.
Could you whip it up in a food processor ,or is it not enough air?
Jan, it does look like a lot on paper, but it was definitely not too sweet. Plus, cutting the sugar might mess up the separating. I wouldn’t try it, but if you do then let me know!
That looks like an awful lot of sugar, I’m thinking you could use 1/2 or 2/3 cup and it would still be plenty sweet, especially with 2 tsp of vanilla.