| 3/4 | cup milk |
| 2 | teaspoons vanilla |
| 2 | eggs |
| 1 | cup sugar |
| 1/2 | cup Original Bisquick® mix |
| 2 | packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened |
| 1. | Heat oven to 350°F. Grease 9-inch pie plate. |
| 2. | Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. |
| 3. | Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. |
| Bake 45 to 50 minutes. |
|
| Garnish each slice of cheesecake with fresh fruit or edible flowers, such as pansies or nasturtiums. |
|
| For a deliciously decadent cheesecake, drizzle it with fudge and caramel toppings and sprinkle with chopped pecans. |
Nutrition Information:
480 ( 270 ); 30 g ( 18 g); 155 mg; 400 mg; 43 g ( 0g); 9 g 24 %; 0%; 12 %; 8 %