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Upside Down Strawberry Cheesecake
Upside Down Strawberry Cheesecake
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Prep Time:
15 minutes
Total Time:
4 hours 55 minutes
Indulge in a delightful summer treat combining strawberry cheesecake and pie with the convenience of Original Bisquick® mix.
Ingredients:
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup granulated sugar
  • 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)
Instructions:
  • Preheat your oven to 350°F and generously spray a 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • Combine milk, vanilla, eggs, granulated sugar, and Bisquick mix in a blender. Blend on high speed for 15 seconds. Add cream cheese and blend for an additional 2 minutes until smooth. Pour mixture into a pie plate.
  • Bake for 38 to 40 minutes until the edges are set at least 2 inches from the plate, but the center still jiggles slightly. Cool on a rack for about 2 hours.
  • Combine sour cream and powdered sugar in a small bowl, then evenly spread over the cheesecake. Refrigerate for at least 2 hours. Add small dollops of jam around the outer edge of the cheesecake and swirl with a toothpick. Just before serving, sprinkle cracker crumbs on the center of the pie. Keep covered in the refrigerator until ready to serve.

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