Impossibly Easy Raspberry Swirl Cheesecake

Prep

10

min
Total

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

Steps

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

340 Calories, 22g Total Fat, 7g Protein, 28g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 340

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 13g; 66%

Trans Fat: 1/2g

Cholesterol: 115mg; 39%

Sodium: 230mg; 10%

Potassium: 125mg; 4%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 1g; 4%

Sugars: 24g

Protein: 7g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.