Red, White, and Blueberry Cheesecake Pie

Sheets of phyllo dough are buttered and stacked to make a crispy crust for this blueberry-filled cheesecake. After baking, it's brushed with strawberry jelly and decorated with blueberries in a star pattern.

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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)

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

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. 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).

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 the crust from over-browning, 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.

Red, White, and Blueberry Cheesecake Pie

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