Rhubarb Cheesecake Pie

Rhubarb Cheesecake Pie

24
WSHARRIS62 0

"This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired."

Ingredients

1 h 15 m {{adjustedServings}} servings 446 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.
  3. Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
  4. In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
  5. Bake in the preheated oven for 35 minutes, or until filling is set.
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Reviews

24
  1. 26 Ratings

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This was wonderful!! However, I thought I would try a ready graham cracker crust. The crust burnt after baking just the rhubarb filling, so I quickly made a pie shell from scratch. It was won...

Was very good, but I tried it with rhubarb that I had frozen and 3 cups of thawed rhubarb tends to be more than 3 cups of fresh rhubarb (cause the thawed rhubarb is more mushy and more fits in a...

I liked this recipe a lot! The cheesecake topping is firm and a nice compliment to the tartness of rhubarb. Try it when you are looking for something different to do with your rhubarb! You w...