Red, White, and Blueberry Cheesecake Pie recipe
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Ingredients
- 8 sheets phyllo dough ¼ cup butter, melted 2 (8 ounce) packages cream cheese ½ cup white sugar 1 teaspoon vanilla extract 2 large eggs 2 cups fresh blueberries ½ cup strawberry jelly 1 cup heavy cream, whipped
Nutrition Info
- 496.2 caloriescarbohydrate: 43.6 gcholesterol: 143.8 mgfat: 33.3 gfiber: 1.2 gprotein: 7.8 gsaturatedFat: 20.1 gservingSize: -sodium: 322 mgsugar: 29.2 gtransFat: : -unsaturatedFat: : -
Directions Red, White, and Blueberry Cheesecake Pie
Directions
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Preheat oven to 425 degrees F (220 degrees C).
On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate, gently fan edges.
Bake in preheated oven until edges are just golden, 6 to 8 minutes, cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
In a small bowl, beat jelly until smooth, spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.