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Berry Cheesecake Pie
Since I don't care for traditional pie crust, I usually eat only the filling. That changed when I discovered this unique dessert. Boasting a luscious cheesecake flavor, the recipe gets creative with phyllo dough. —Deanne Causey, Midland, Texas
Ingredients
- 8 sheets phyllo dough (14x9 inches)
- 6 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature, 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
- 1. Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 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 until center is almost set, 23-27 minutes longer. 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.
Nutrition Facts
1 piece: 466 calories, 31g fat (20g saturated fat), 138mg cholesterol, 291mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 7g protein.
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