Impossible Cheesecake Pie
An easy and very dense, thick, cheesecake that forms its own crust as it bakes. Make sure all the ingredients are at room temperature -- leaning toward warm rather than cool.
Servings 8
Cost 5
Ingredients
- ¾ cup milk, room temperature or warmed
- 2 large eggs room temperature
- 1 cup sugar 200 grams
- 2 teaspoon vanilla
- ½ 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 ½ cup sour cream, 1 T. sugar and small splash of vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 9 ½ 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.
Notes
To use a food processor, follow the directions as written, but be careful to hold down the blade so that the batter doesn't leak too much when you lift it off the base. If you need to make a quick ½ cup of homemade biscuit mix, throw ½ cup flour, ¾ teaspoon baking powder, ⅛ teaspoon salt in the processor and pulse to mix. Add ½ tablespoon of butter and pulse until crumbly. Proceed with the recipe by adding all of the other ingredients (make sure they are not too cool!) and pulsing about 20 times. Add the cream cheese and pulse until smooth.
