Best Reduced Calorie Impossible Cheesecake Recipes

IMPOSSIBLY EASY CHEESECAKE

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.

REDUCED CALORIE IMPOSSIBLE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Grease 9 inch pie plate.
• Place milk, 2 tsp vanilla, eggs, 1 cup 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 tsp vanilla, and 2 tbs sugar.
• Spread over cheesecake that has cooled.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

IMPOSSIBLE CHEESECAKE

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.