Berry Cheesecake Pie
|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.