Berry Cheesecake Pie

By TrayH

Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

* 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 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 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.

~Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.