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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
  • Total Time
    Prep: 20 min. Bake: 35 min. + chilling
  • Makes
    6-8 servings

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

  • 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.)
  • 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 until center is almost set, 23-27 minutes longer. 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.
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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