You are here

Berry Cheesecake Pie

the.instructor's picture
  Phyllo dough sheets 8 (14 Inches X 9 Inches Each)
  Butter 6 Tablespoon, melted
  Cream cheese package 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Eggs 2 , lightly beaten
  Fresh blueberries/Frozen blueberries 2 Cup (32 tbs)
  Strawberry jelly 1⁄2 Cup (8 tbs)
  Whipped topping 1 Cup (16 tbs)

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter.
Repeat seven times; trim the edges.
Bake at 425 degree for 6-8 minutes or until edges are lightly browned (center will puff up).
Cool on a wire rack.
In a small mixing bowl, beat 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 the 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 mixing bowl, beat jelly until smooth; spread over the filling.
Spread with whipped topping.
Garnish with strawberries and additional blueberries if desired.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 3.9 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3804 Calories from Fat 2235

% Daily Value*

Total Fat 249 g382.5%

Saturated Fat 59.9 g299.5%

Trans Fat 0 g

Cholesterol 616.5 mg205.5%

Sodium 903 mg37.6%

Total Carbohydrates 361 g120.2%

Dietary Fiber 10.1 g40.5%

Sugars 203.9 g

Protein 58 g115.7%

Vitamin A 57.9% Vitamin C 47.8%

Calcium 15.4% Iron 39.1%

*Based on a 2000 Calorie diet

Berry Cheesecake Pie Recipe