UPSIDE DOWN STRAWBERRY CHEESECAKE

Upside Down Strawberry Cheesecake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h55m

Yield 8

Number Of Ingredients 10

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:

Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
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.
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.
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 Facts : Calories 440, Carbohydrate 41 g, Fat 5, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg