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Impossibly Easy Raspberry Swirl Cheesecake

 145 Ratings
21 Comments
  • Prep Time 10 min
  • Total Time 5 hr 45 min
  • Servings 8

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

Ingredients

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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
115mg
39%
Sodium
230mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
24g
24%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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