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Berry Cheesecake Pie

 Berry Cheesecake Pie
Since I don't care for traditional pie crust, I usually only eat the pie filling. That changed when I discovered this recipe. Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough. —Deanne Causey, Midland, Texas
6-8 ServingsPrep: 20 min. Bake: 35 min. + chilling


  • 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 McCormick® Pure 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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.