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Rhubarb Cheesecake Pie

Rhubarb Cheesecake Pie

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
WSHARRIS62

WSHARRIS62

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ANGBOD
17

ANGBOD

6/6/2004

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 wonderful!!! Just don't use the graham cracker pie shell.

ASEGELSTROM
14

ASEGELSTROM

6/8/2003

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 cup) so there was too much rhubarb mixture and it overflowed the pie pan. I had to scoop a third of it out so I could spread the cheesecake mixture on top. Next time I'll use a deep dish pie crust if I use frozen rhubarb. But, well worth the problems I had when making it! It quickly became a family favorite!

CASANDREAS
11

CASANDREAS

6/8/2003

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 won't be disappointed!

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