Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.