Berry Cheesecake Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
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.
