Impossibly Easy Raspberry Swirl Cheesecake

Impossibly Easy Raspberry Swirl Cheesecake

A wonderful cheesecake made using Original Bisquick® mix and raspberries – this dessert is sure to please!

Prep Time

10

Minutes

Total Time

5:45

Hrs:Mins

Makes

8

servings

1/4
cup milk
2
teaspoons vanilla
2
eggs
3/4
cup sugar
1/4
cup Original Bisquick® mix
2
packages (8 oz each) cream cheese, cut into 16 pieces and softened
1
cup fresh raspberries
2
tablespoons sugar
  1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
  3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
  4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 230mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 1g,
    • Sugars 24g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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