Upside Down Strawberry Cheesecake #2

By carvalhohm

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)

Details

Servings 8
Cooking time 295mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

Serves 8

1 Serving Calories440 , Total Fat27g (Saturated Fat15g, ), Sodium290mg Total Carbohydrate41g (Dietary Fiber0g ), Protein7g