Berry Cheesecake Pie
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.
Cool: 1 Hour
- 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
- • 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.)
- • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
- • 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.
- • 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.
- • 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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