Recipe by 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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1 (9 inch)
prebaked deep dish pie shell
1 (8 ounce) package
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.
I found that the rhubarb filling filled the crust more than half way so there wasn't enough "creaminess" - next time I will be sure to use only enough rhubarb for flavor and fill the rest with the cream topping
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!
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!
We really liked this pie. A nice twist to the classic rhubarb pie. I also made a crumb topping rhubarb pie at the same time. This rhubarb cheesecake pie is all gone. As i was eating the last piece, my 5 year old son said ...i thought that was for me.. so we split the last piece. We still have the crumb rhubarb pie in the fridge. I put the pie in the cool and it set much faster. Thanks for another great recipe.
My family and friends loved this recipe. Its nice that its different from the regular rhubarb pie. Comes out nice a firm too.
this was good, I made it for a BBQ and got rave reviews, but it would be really really good if you made this pan style,with a thicker crust or crumble layer on the bottom and I think the rhubarb amount needs tweaking. Mine seemed a little corn starchy and I wish I'd added more rhubarb to the mixture. This is definitely the kind of recipe you can perfect to your own liking! Also, don't forget a vanilla whipped cream or ice cream for the side, it goes together perfectly.
It all came out perfect, including the crust. The cheesecake compliments the rhubarb nicely. I did reduce the sugar for the rhubarb to 1/2 cup and added vanilla extract to the cheesecake mixture. Great recipe; thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Cheesecake Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 446
** Calories from Fat: 166
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