Berry Cheesecake Pie

Berry Cheesecake Pie
Berry Cheesecake Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    sheets phyllo dough (14"x9")

  • Butter flavored cooking spray

  • 2

    packages (8 ounces each) reduced fat cream cheese, softened

  • 1/2

    cup Splenda

  • 1

    teaspoon vanilla extract

  • 2

    eggs, lightly beaten

  • 2

    cups fresh or frozen blueberries

  • 1/2

    cup sugar free strawberry jelly

  • 1

    cup lite whipped topping

  • Sliced fresh strawberries and additional blueberries, optional

Directions

Place one phyllo sheet in a greased 9-in. pie plate; spray with butterspray. 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. • Nutrition Facts: 1 piece equals 261 calories, 15 g fat, 29 g carbohydrate, 2 g fiber, 9 g protein.

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