Impossibly Easy Raspberry Swirl Cheesecake

By ldelmas

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

Details

Servings 8
Preparation time 10mins
Cooking time 345mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.

Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.