Menu

Upside Down Strawberry Cheesecake

  • Save Recipe
Upside Down Strawberry Cheesecake
  • Prep 15 min
  • Total 4 hr 55 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy strawberry cheesecake and pie both in this delicious, summery dessert - made easy with Original Bisquick® mix.
Updated May 22, 2013

Ingredients

  • 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)

Steps

  • 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.

Nutrition

440 Calories, 27g Total Fat, 7g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Total Fat
27g
0%
Saturated Fat
15g
0%
Sodium
290mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
0g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved