Red, White, and Blueberry Cheesecake Pie recipe

1 servings

8 sheets phyllo dough

1/4 cup butter, melted

2 (8 ounce) packages cream cheese

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

2 cups fresh blueberries

1/2 cup strawberry jelly

On a flat surface, place one sheet phyllo dough.

Brush it with melted butter or margarine, and cover with another piece of phyllo.

Repeat until all 8 sheets are used.

Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle.

Carefully press circle into a greased 9 inch pie plate; gently fan edges.

Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.

In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy.

Beat in eggs until well combined.

Fold in 1 cup of blueberries.

Pour filling into prepared crust.

Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes.

To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking.

Cool completely on a wire rack.

In a small bowl, beat jelly until smooth; spread over cheese filling.

Arrange 1 cup blueberries on top in a star pattern.