Berry Cheesecake Pie
By LadyJ1114
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
Details
Preparation
Step 1
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.
You'll also love
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Tilapia in Lemon Dill Cream Sauce 0/5 (0 Votes)
- Caramel Rum Raisin Sauce 0/5 (0 Votes)
- Blueberry Sheet Cake 0/5 (0 Votes)
Review this recipe