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Berry Cheesecake Pie

"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.

6-8 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

8 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional

Directions

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

2 of 2

Berry Cheesecake Pie (continued)

Directions (continued)

with whipped topping. Garnish with strawberries and additional
blueberries if desired. Yield: 6-8 servings.

Nutrition Facts: 1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.