Red, White, and Blueberry Cheesecake Pie Recipe - Allrecipes.com
Red, White, and Blueberry Cheesecake Pie Recipe
  • READY IN hrs

Red, White, and Blueberry Cheesecake Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    40 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  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. 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).
  3. 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.
  4. 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.
  5. 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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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Jul 01, 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.

 

48 Ratings

Jul 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.

 
Jul 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.

 
Jul 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!

 
Jul 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!

 
Jun 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!

 
Jul 01, 2003

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

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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