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White and Blueberry Cheesecake Pie Courtesy of North American Blueberry Council 8 sheets (about 13 x 14-inches) thawed frozen phyllo dough 1/4 c. butter or margarine melted 2 pkgs. (8 oz. each) cream cheese 1/2 c. sugar 1 tsp. vanilla extract 2 eggs 2 c. frozen blueberries, divided 1/2 c. strawberry jelly 1 c. whipped heavy cream or nondairy whipped topping (optional) Preheat oven to 425° F. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350° F. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 c. blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on 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. Servings: 8 to 10 Nutrition Facts (per servings):
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