Best 6 Impossible Cheesecake Recipes

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Indulge in the extraordinary Impossible Cheesecake, a culinary masterpiece that tantalizes taste buds and challenges the boundaries of traditional desserts. This remarkable cheesecake stands out with its unique combination of a creamy, velvety filling and a crispy, graham cracker crust, crafted with gluten-free and vegan-friendly ingredients. As an added delight, this recipe offers two delectable variations: the classic New York-style cheesecake and a luscious chocolate cheesecake, each possessing its own distinctive flavor profile. Prepare to embark on a delightful baking journey as we guide you through the steps of creating this exceptional dessert, perfect for any occasion.

Let's cook with our recipes!

IMPOSSIBLE CHEESECAKE



Impossible Cheesecake image

I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!

Provided by Michelle S.

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes,softened
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350 degrees.
  • Grease 9 inch pie plate.
  • Place milk, 2 t.
  • vanilla, eggs,1 c.
  • sugar, and bisquick in blender container.
  • Cover and blend on high 15 seconds.
  • Add cream cheese.
  • Cover and blend on high 2 minutes.
  • Pour into pie plate.
  • Bake 40-45 minutes, or until center is firm.
  • Combine sour cream, 2 t.
  • vanilla, and 2 T.
  • sugar.
  • Spread over cheesecake that has cooled.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK



Impossible Easy Pumpkin Cheesecake- Bisquick image

Make and share this Impossible Easy Pumpkin Cheesecake- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Cheesecake

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup Bisquick reduced-fat baking mix
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon vanilla
3 eggs
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
  • Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
  • Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

IMPOSSIBLE MOCHA-FUDGE CHEESECAKE



Impossible Mocha-Fudge Cheesecake image

Make and share this Impossible Mocha-Fudge Cheesecake recipe from Food.com.

Provided by Katrina

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3/4 cup original Bisquick baking mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8 ounce) container sour cream
1 teaspoon vanilla

Steps:

  • Heat oven to 350ºF.
  • Grease pie plate, 9x1 1/2 inches.
  • Mix coffee and liqueur until coffee is dissolved.
  • Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
  • Pour into pie plate.
  • Bake about 35 minutes or until center is firm and puffed.
  • Cool 5 minutes (cheesecake top will be cracked).
  • Carefully spread Chocolate Topping over cheesecake.
  • Refrigerate at least 3 hours before serving.
  • Cover and refrigerate any remaining cheesecake.
  • Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
  • Stir in sour cream and vanilla.

IMPOSSIBLE TOFFEE BAR CHEESECAKE



Impossible Toffee Bar Cheesecake image

Betty Crocker says, bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping and pecans is the extra WOW!! Recipe tweaked by me.

Provided by Pat Duran

Categories     Pies

Time 45m

Number Of Ingredients 11

1/4 c milk
2 tsp vanilla
2 large eggs
3/4 c packed brown sugar
1/3 c bisquick baking mix
2 pkg 8 oz. each cream cheese, very soft
1/4 c butter brickle bits
1/4 c mini chocolate chip pieces
2 Tbsp chopped pecan pieces
1/2 c caramel ice cream topping
whipped cream

Steps:

  • 1. Heat oven to 325^. Spread bottom only of an 8-inch glass pie plate with butter. In a blender, place the first 5 ingredients. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle brickle bits over top, then the mini chips; gently swirl with table knife to evenly distribute. Bake 30-35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly(like regular cheesecake). Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping and pecans and dab of whipped cream. Store in refrigerator.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE



Impossible Easy Pumpkin Cheesecake image

This is another old favorite of mine, and my family around this time of year.This pie also makes it's own crust. I like these recipes.

Provided by Joanne Cavallone Corse

Categories     Other Desserts

Time 55m

Number Of Ingredients 8

1 can pure pumpkin (15 oz.)
1 pkg. (8oz.) cream cheese, cut into 16 pieces, softened
1/4 tsp vanilla
3 eggs
3/4 c sugar
1/2 c original bisquick mix
1 1/2 tsp pumpkin pie spice
1 c caramel topping, if desired pecan halves, if desired

Steps:

  • 1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
  • 2. In blender, place all ingredients except caramel topping and pecan halves. Cover: blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
  • 3. Bake about 45 minutes or just until puffed and center is dry (do not overbake).Cool completely, about 1 hour.Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping: garnish with pecan halves. Store covered in refrigerator.And don't forget ladies, this pie makes it's own crust.

IMPOSSIBLE TOFFEE CHEESECAKE



Impossible Toffee Cheesecake image

Quick, delicious and to die for! Of course it's made with Bisquick!

Provided by Pat Duran

Categories     Other Desserts

Time 55m

Number Of Ingredients 8

1/4 c whole milk
2 tsp vanilla extract
2 large eggs
3/4 c brown sugar, firmly packed
1/4 c original bisquick mix
2 pkg 8 oz. each of softened cream cheese, cut into pieces
1 1/2 c chocolate covered toffee chips
1/2 c caramel topping for garnish or more

Steps:

  • 1. Preheat oven to 325^ Spray the bottom of a 9-inch glass pie plate or 9-inch square dish with cooking non-stick spray.
  • 2. In a blender, combine milk, vanilla,eggs, sugar and Bisquick mix. Blend on high for 15 seconds. Add cream cheese pieces and pulse or blend for 2 minutes. Pour mixture into prepared dish.
  • 3. Bake 30-35 minutes or until tested with a silver knife near side of cake/pie comes out nearly clean and the center wiggles slightly. Cool completely -at least one hour; then chill covered for 4 hours. Serve with the caramel sauce. Keep and remaining pieces covered and in the refrigerator.

Tips:

  • For a creamy cheesecake, use full-fat cream cheese and sour cream.
  • Make sure the cream cheese and sour cream are at room temperature before mixing them together. This will help them combine smoothly and prevent lumps.
  • Use a springform pan to bake the cheesecake. This will make it easy to remove the cheesecake from the pan after it has baked.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Use a toothpick to check if the cheesecake is done. Insert the toothpick into the center of the cheesecake. If it comes out clean, the cheesecake is done. If it comes out with cheesecake batter on it, the cheesecake needs to bake longer.
  • Let the cheesecake cool completely before serving. This will help the cheesecake to set and firm up.

Conclusion:

This impossible cheesecake is a delicious and easy dessert that is perfect for any occasion. With its creamy texture and rich flavor, this cheesecake is sure to be a hit with everyone who tries it.

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