Impossible Chocolate Cheesecake

The “impossible” trick is what made this dessert a test-kitchen favorite back in the day. Bisquick goes straight into the cream cheese batter, and as the cheesecake bakes it separates into a soft, almost-tender base on the bottom and a creamy cheesecake layer on top, all in one pan. No crust to bake first, no crumbs to press, no springform required.

A spoonful of melted chocolate goes into the batter, but it is the coffee liqueur and almond extract that sneak depth into the flavor, lifting it above plain chocolate cheesecake. Once baked and briefly cooled, a glossy sour cream and chocolate topping with another splash of Kahlua spreads over the surface and chills until set.

Three hours in the fridge, eight slices, one impossibly easy cheesecake ready for a small dinner party.

Pro Tips

• Soften cream cheese fully to room temperature; cold cream cheese leaves white lumps no amount of beating can fix
• Beat at high speed the full 2 minutes; this is what gives the impossible-pie effect of a self-forming crust
• Bake until the center is just dry to the touch and the top is puffed; a wet middle will not set during the chill
• Cool only 5 minutes before topping; warm cheesecake helps the topping spread thin and even
• Chill the full 3 hours, ideally overnight; cheesecake flavor develops over time

Variations

• Use Frangelico instead of Kahlua for a hazelnut twist
• Skip both liqueurs and add an extra teaspoon of espresso powder for an alcohol-free coffee note
• Top with a handful of fresh raspberries before serving for color and tartness