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Berry Cheesecake Pie Recipe
Berry Cheesecake Pie Recipe photo by Taste of Home

Berry Cheesecake Pie Recipe

Read Reviews (51)
4.74 51
Publisher Photo
"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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 6-8 servings

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

Nutritional 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.

Directions

  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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Cheesecake Pie in Taste of Home August/September 2008, p51

Nutritional 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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Berry Cheesecake Pie(51)

AVERAGE RATING
   (47)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (12)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 16, 2014

love the phyllo crust. awesome pie

MY REVIEW
Reviewed Aug. 28, 2013

Delicious! Have made this recipe several times. So easy. So very very good!

MY REVIEW
Reviewed Aug. 22, 2013

Easy to make excellent pie! I made graham cracker crust and used raspberry jam as that is what I had it was a delicious!

MY REVIEW
Reviewed Jul. 24, 2013

My family loves this dessert! I made it the first time using "birthday cake" flavored oreos (yellow cookie with confetti type icing) for a cookie crust, and now they refuse to let me make it with any other crust! I've gotten rave reviews on it each time. Thank you so much for sharing the recipe

MY REVIEW
Reviewed Jul. 23, 2013

So good and light. Made it for dessert tonight, but didn't realize how long it took to cool. If you plan on making this for a special occasion, plan ahead.

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