Red, White, and Blueberry Cheesecake Pie

Name: Red, White, and Blueberry Cheesecake Pie
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 90 min
Yield: 1 9-inch pie
Ingredients: 8 sheets phyllo dough; ¼ cup butter, melted; 2 (8 ounce) packages cream cheese; ½ cup white sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups fresh blueberries; ½ cup strawberry jelly; 1 cup heavy cream, whipped

Rating: 4.51 stars

55 Ratings
44 Reviews
15 Photos

This recipe was given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped cream, if desired.

By JJOHN32

Gallery

Recipe Summary

prep:

40 mins

cook:

50 mins

additional:

1 hr

total:

2 hrs 30 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

8 sheets phyllo dough
¼ cup butter, melted
2 (8 ounce) packages cream cheese
½ cup white sugar
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
½ cup strawberry jelly
1 cup heavy cream, whipped (Optional)

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C).

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Step 2
On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, 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.
Step 3
Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
Step 4
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.
Step 5
Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
Step 6
In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

Nutrition Facts

Per Serving:

496 calories; protein 7.8g; carbohydrates 43.6g; fat 33.3g; cholesterol 143.8mg; sodium 322mg. Full Nutrition

Reviews (44)

Most helpful positive review

MOLLE888

07/18/2006

OUTSTANDING! I didn't use the phyllo crust but used a ready bake graham cracker crust. Everything else stayed the same. This cheesecake presents and eats beautifully. Delicious! Read More

Helpful

(50)

Most helpful critical review

CHEFTONY

07/02/2003

This was my first attempt at a homemade Holiday dessert. I usually have watermelon and ice cream. I opted for something different and boy was this a hit. I had very little difficulty in preparation and the reward was well worth the effort. Read More

Helpful

(13)

55 Ratings

5 star values: 37
4 star values: 12
3 star values: 3
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MOLLE888

07/17/2006

OUTSTANDING! I didn't use the phyllo crust but used a ready bake graham cracker crust. Everything else stayed the same. This cheesecake presents and eats beautifully. Delicious! Read More

Helpful

(50)

JACQUE10

07/06/2005

I made this for July 4th '05 and everyone loved it! I accidently bought puff pastry sheets instead of phyllo dough. I didn't use any butter but used 2 sheets of puff pastry. I laid them 45 degrees apart in the 9 in. pie plate so I had an 8 pointed star. It was a very cool effect but use non-stick cooking spray or butter in the bottom of the pan. Thanks!! I'll make this again. Read More

Helpful

(32)

REIVEX

07/27/2007

This cheesecake was WONDERFUL! I made it for 4th of July and ended up having to make another the following day by request. This was my first time using phyllo dough & it was well worth it; everyone commented on its wonderful taste & uniqueness. The only thing I changed was making a flag design rather than the blueberry star. To make the flag I used blueberry preserves strawberry preserves and piped the stars & stripes out of cool whip. Read More

Helpful

(32)

Christianne

07/15/2003

I needed a very special birthday cake for the 4th of July. Doubling the recipe and baking in a deep springform pan I outlined a large star in blueberries then stacked slices of strawberries in the center topped with jelly. Baking time was increased to one hour definitely put tinfoil cap around crust when baking that last hour. I think this recipe will become a July 4th tradition! Read More

Helpful

(24)

SUSIE MCK

07/07/2003

This was so easy and so tasty! I didn't have time to let the phyllo dough thaw so I used a pre-made graham cracker crust instead and it turned out just fine. The hardest part was making the star on top of the pie! Read More

Helpful

(17)

MAID OF THE CAPE

06/30/2003

Once in a great while I add a recipe to my permanent collection. This is one of them. What a fantastic recipe. Very delicious and quite simple to make even though it can appear intimidating. Don't make it with anything but the phyllo dough crust - it's part of what makes this a stunning dessert. Come to my house every July 4th - this will be on the menu! Read More

Helpful

(16)

AMENEOU

07/01/2003

Crust was soggy.... and the blueberry juices drain into the cheese cake and made is soggy too! Read More

Helpful

(13)

CHEFTONY

07/01/2003

Helpful

(13)

Brittany B

07/06/2004

This cheesecake pie was a smash hit at the July 4th celebration I brought it to! It will be an annual fixture from now on. Take the time to make the phyllo crust it's worth it! Read More

Helpful

(8)

More Reviews

Back to Red, White, and Blueberry Cheesecake Pie

All Reviews for Red, White, and Blueberry Cheesecake Pie

- of Reviews

Red, White, and Blueberry Cheesecake Pie

Servings Per Recipe: 8
Calories: 496.2

% Daily Value *

protein: 16 %

carbohydrates: 14 %

dietary fiber: 5 %

sugars:

fat: 51 %

saturated fat: 100 %

cholesterol: 48 %

vitamin a iu: 25 %

niacin equivalents: 18 %

vitamin b6: 5 %

vitamin c: 6 %

folate: 8 %

calcium: 7 %

iron: 9 %

magnesium: 4 %

potassium: 4 %

sodium: 13 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Red, White, and Blueberry Cheesecake Pie

1 of 44

All Reviews

MOLLE888

07/17/2006

OUTSTANDING! I didn't use the phyllo crust but used a ready bake graham cracker crust. Everything else stayed the same. This cheesecake presents and eats beautifully. Delicious!

Helpful

(50)

JACQUE10

07/06/2005

Helpful

(32)

REIVEX

07/27/2007

Helpful

(32)

Christianne

07/15/2003

Helpful

(24)

SUSIE MCK

07/07/2003

Helpful

(17)

MAID OF THE CAPE

06/30/2003

Helpful

(16)

AMENEOU

07/01/2003

Crust was soggy.... and the blueberry juices drain into the cheese cake and made is soggy too!

Helpful

(13)

CHEFTONY

07/01/2003

Helpful

(13)

Brittany B

07/06/2004

This cheesecake pie was a smash hit at the July 4th celebration I brought it to! It will be an annual fixture from now on. Take the time to make the phyllo crust it's worth it!

Helpful

(8)