Berry Cheesecake Pie

Photo: psfreeman

Boasting a luscious cheesecake flavor, this pretty pie gets creative with a phyllo dough crust. From Deanne Causey: Midland, Texas. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Recipe published in Taste of Home August/September 2008.

Yield: 8 servings
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Recipe Time

Prep Time:
Cook Time:
Cool: 1 Hour


Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoon(s) butter, melted
  • 2 8-ounce package(s) cream cheese (softened or cubed), softened
  • 1/2 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 2 eggs, lightly beaten
  • 2 cup(s) fresh or frozen blueberries
  • 1/2 cup(s) strawberry jelly
  • 1 cup(s) whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Preparation

  1. • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  2. • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  3. • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  4. • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  5. • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.


September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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