Berry Cheesecake Pie Recipe

"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.

92% would make again

6-8 Servings

Prep: 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 small 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.

Cook Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

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