Red, White, and Blueberry Cheesecake Pie

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1 cup heavy cream, whipped (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Brush a 9-inch pie plate lightly with some of the melted butter. Layer the phyllo sheets in the plate, brushing each sheet with melted butter and letting the edges overhang the rim.

2. Bake the phyllo crust for 8 to 10 minutes until golden and crisp. Let it cool on a rack while you make the filling. Lower the oven to 325°F (163°C).

3. Beat the cream cheese and white sugar in a bowl until smooth. Mix in the vanilla extract, then beat in the eggs one at a time on low speed until just combined.

4. Pour the cream cheese filling into the cooled crust. Bake for 30 to 35 minutes until the edges are set and the center only slightly jiggles, reaching 160°F (71°C) in the middle. Cool, then refrigerate for at least 2 hours.

5. Warm the strawberry jelly in the microwave for 20 to 30 seconds until spreadable. Spread it evenly over the chilled filling, then arrange the fresh blueberries on top in a single layer.

6. Whip the heavy cream with a mixer until soft peaks form. Spread or pipe it over the blueberries just before serving, or leave it off if you prefer. Keep the pie chilled until serving.