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Upside Down Strawberry Cheesecake

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Upside Down Strawberry Cheesecake

Upside Down Strawberry Cheesecake

This vegetarian recipe serves 8. One portion of this dish contains approximately 6g of protein, 27g of fat, and a total of 431 calories. Head to the store and pick up cream cheese, milk, cinnamon graham cracker squares, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 55 minutes.

Instructions

1
Heat oven to 350F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
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Cooking SprayCooking Spray
Equipment you will use
OvenOven
2
In blender, place milk, vanilla, eggs, granulated sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
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Granulated SugarGranulated Sugar
Baking MixBaking Mix
VanillaVanilla
EggEgg
MilkMilk
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BlenderBlender
3
Add cream cheese. Cover; blend 2 minutes.
Ingredients you will need
Cream CheeseCream Cheese
4
Pour into pie plate.
5
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.
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Wire RackWire Rack
OvenOven
6
In small bowl, mix sour cream and powdered sugar.
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Powdered SugarPowdered Sugar
Sour CreamSour Cream
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BowlBowl
7
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.
Ingredients you will need
Cracker CrumbsCracker Crumbs
SpreadSpread
JamJam
Equipment you will use
ToothpicksToothpicks
DifficultyExpert
Ready In4 hrs, 55 m.
Servings8
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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