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
Heat oven to 350F. 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.
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.