Rhubarb Cheesecake Pie

SUBMITTED BY: WSHARRIS62 PHOTO BY: ELLEN666

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

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch deep dish pie

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar

READ REVIEWS (17)

DIRECTIONS

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

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 8, 2003 by ASEGELSTROM

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!

6 users found this review helpful

Reviewed on Jun. 8, 2003 by CASANDREAS

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!

5 users found this review helpful