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 calories
carbohydrate: 43.6 g
cholesterol: 143.8 mg
fat: 33.3 g
fiber: 1.2 g
protein: 7.8 g
saturatedFat: 20.1 g
servingSize: -
sodium: 322 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. In a small bowl, beat jelly until smooth, spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

Recipe Yield

1 9-inch pie

Recipe Note

This recipe was given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped cream, if desired.

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