Berry Cheesecake Pie

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


8 servings


8 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter or margarine, melted
2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated (white) sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
sliced fresh strawberries (optional)
additional blueberries (optional)


Preheat oven to 425°F (218°C). Grease a 9-inch pie plate with Pan Release or cooking spray.

Place one phyllo sheet in the prepared 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 for 6 to 8 minutes or until edges are lightly browned (center will puff up). Cool on a cooling rack.

Reduce oven temperature to 350°F (177°C). For filling: In a small 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 for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23 to 27 minutes longer or until center is almost set. Cool on a cooling 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.

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