Upside Down Strawberry Cheesecake

Upside Down Strawberry Cheesecake

Enjoy strawberry cheesecake and pie both in this delicious, summery dessert - made easy with Original Bisquick® mix.

Prep Time

15

Minutes

Total Time

4:55

Hrs:Mins

Makes

8

servings

3/4
cup milk
2
teaspoons vanilla
2
eggs
1
cup granulated sugar
1/3
cup Original Bisquick® mix
2
packages (8 oz each) cream cheese, cut into 1/2-inch cubes, softened
1
cup sour cream
2
tablespoons powdered sugar
3
tablespoons seedless strawberry jam
2
cinnamon graham cracker squares, crushed (about 3 tablespoons)
  1. Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
  2. In blender, place milk, vanilla, eggs, granulated sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  3. Bake 38 to 40 minutes or until edge of cheesecake is set at least 2 inches from edge of plate but center of cheesecake still jiggles slightly when moved. Cool completely on cooling rack, about 2 hours.
  4. In small bowl, mix sour cream and powdered sugar. Spread over cheesecake. Refrigerate at least 2 hours before serving. Spoon small dollops of jam around outer edge of cheesecake; swirl with toothpick. Just before serving, sprinkle center of pie with cracker crumbs. Store covered in refrigerator.
Makes 8 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • Total Fat 27g
      • (Saturated Fat 15g,),
    • Sodium 290mg;
    • Total Carbohydrate 41g
      • (Dietary Fiber 0g,
    • Protein 7g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 1/2 Other Carbohydrate;
      • 5 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.