Berry Cheesecake Pie
I usually eat only the filling of pie, but that changed when I discovered this recipe. It boasts a luscious cheesecake flavor and gets creative with phyllo dough.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2 eggs lightly beaten
- 8 sheets phyllo dough 14 inches x 9 inches
- 6 tablespoons butter melted
- 16 oz cream cheese softened
- 2 cups fresh blueberries or frozen
- 1/2 cup strawberry jelly
- 1 cup whipped topping
- sliced fresh strawberries and additional blueberries, optional
- Carbohydrate 27.8110196402119 g
- Cholesterol 183.301726106414 mg
- Fat 41.6219724801193 g
- Fiber 1.50755560574405 g
- Protein 7.64499611410121 g
- Saturated Fat 23.8171783269989 g
- Serving Size 1 1 - (202g)
- Sodium 5045.46826447718 mg
- Sugar 26.3034640344678 g
- Trans Fat 4.9488231609827 g
- Calories 508 calories
I'm a food enthusiast who loves to explore new recipes. Recently, I came across a delectable dessert that has become my go-to treat: Berry Cheesecake Pie. It's a perfect blend of classic cheesecake and the flaky goodness of phyllo dough, creating a taste sensation that will leave you craving more.
This pie is not only delicious but also incredibly easy to make. The combination of fresh blueberries and the luscious cheesecake filling makes it a perfect dessert for any occasion. I highly recommend giving this recipe a try; it's sure to become a favorite in your household.
Step-by-step
- 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.
