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| Red, White, & Blueberry Cheesecake Pie
8 sheets phyllo dough
1/4 cup of butter, melted
two 8 ounce packages of cream cheese
1/2 cup of white sugar
1 teaspoon of vanilla extract
2 eggs
2 cups of fresh blueberries
1/2 cup of strawberry jelly |
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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 425ºF. 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 350ºF. 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.
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