2
packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
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Instructions
Step
1
Heat oven to 350°F. Grease 9-inch pie plate.
Step
2
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.
Step
3
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.
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Garnish each slice of cheesecake with fresh fruit or edible flowers, such as pansies or nasturtiums.
For a deliciously decadent cheesecake, drizzle it with fudge and caramel toppings and sprinkle with chopped pecans.
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Nutrition Facts
Serving Size:1 Serving
Calories
480
Calories from Fat
270
Total Fat
30 g
Saturated Fat
18 g
Cholesterol
155 mg
Sodium
400 mg
Potassium
170 mg
Total Carbohydrate
43 g
Dietary Fiber
0g
Protein
9 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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