Red, White, and Blueberry Cheesecake Pie
Source of Recipe
unknown
List of Ingredients
8 sheets (about 13" x14" each) thawed frozen phyllo dough (find it in the
freezer section of the supermarket)
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)
Recipe
Preheat oven to 425°.F.
For Crust
Grease a 9" pie plate. Set aside.
On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to
prevent drying out), brush with melted butter. Top with another phyllo
sheet, continue to make 8 layers, brushing butter between each layer. Using
kitchen scissors or a sharp kinfe, cut the layers into one 12-13 inch
circle. Carefully press circle into the prepared pie plate, gently fan
edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on
a wire rack. Reduce oven temperature to 350°F.
In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer
until light and fluffy. Add eggs and beat until well combined. Fold in 1 cup
of the blueberries. Pour mixture into prepared crust. Bake until set, about
40-50 minutes. To prevent over browning of crust, gently cover with aluminum
foil during the last 25 minutes of baking. Cool completely on a rack.
To Serve
In a small bowl, beat jelly until smooth. Spread over cheese filling.
Arrange remaining blueberries on top in star shape. Garnish with whipped
cream, if desired.
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