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  • 3/4 cup milk room temperature or lightly warmed (I use whole milk)
  • 2 large eggs room temperature
  • 1 cup sugar 200 grams
  • 2 teaspoon vanilla
  • 1/2 cup Bisquick baking mix or homemade biscuit mix
  • 2 8 oz packages of cheese, softened (make sure it is not cold)
  • Optional Topping: 1 cup sour cream mixed with 2 tablespoons of sugar and a splash of vanilla I use just half of the topping, so 1/2 cup sour cream, 1 T. sugar and small splash


  • Preheat oven to 350 degrees F. Grease a 9 1/2 inch pie plate generously with butter or spray with cooking spray. I recommend using a deep dish!
  • In a blender, blend the room temperature milk, eggs, sugar, vanilla and Bisquick for 15 seconds. Cut the softened cream cheese into pieces and add it, then blend for about 2 minutes or until smooth.
  • Pour mixture into pan and bake for about 40 minutes.
  • In my experience, the pie puffs up quite a bit as it bake, but it settles as it cools.
  • Let cool at room temperature for about an hour, then chill thoroughly before serving. If you want, you can make a topping. Mix the topping ingredients together and spread it over the cake once cool.
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