MUG CHEESECAKE RECIPES

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IMPOSSIBLY EASY CHEESECAKE RECIPE - BETTYCROCKER.COM



Impossibly Easy Cheesecake Recipe - BettyCrocker.com image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

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

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • 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.
  • 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.

Nutrition Facts : Calories 480 , CarbohydrateContent 43 g, CholesterolContent 155 mg, FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 400 mg

IMPOSSIBLY EASY CHEESECAKE RECIPE - BETTYCROCKER.COM



Impossibly Easy Cheesecake Recipe - BettyCrocker.com image

Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

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

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • 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.
  • 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.

Nutrition Facts : Calories 480 , CarbohydrateContent 43 g, CholesterolContent 155 mg, FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 400 mg

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