RHUBARB CHEESECAKE PIE
This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired.
Provided by WSHARRIS62
Categories Desserts Cakes Holiday Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 446 calories, Carbohydrate 67.5 g, Cholesterol 77.3 mg, Fat 18.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 268.2 mg, Sugar 51.7 g
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Rafael Cruz
[email protected]This pie is perfect for summer. The rhubarb is so refreshing, and the cheesecake filling is light and creamy.
Anthony Ekekeocha
[email protected]I'm not a fan of rhubarb, but I loved this pie! The cheesecake filling was creamy and delicious, and the rhubarb topping added just the right amount of tartness.
Raghib Ajju
[email protected]This pie is a bit time-consuming to make, but it's worth it for the delicious results.
Funter An club
[email protected]I made this pie with a graham cracker crust and it was delicious! The cheesecake filling was creamy and smooth, and the rhubarb topping was perfectly tart.
Ashton Newingham
[email protected]This pie is a bit too sweet for my taste, but I still enjoyed it. I would probably use less sugar next time.
Janet Folikuma
[email protected]I love that this pie can be made ahead of time. It's perfect for busy weeknights.
Catherine Chirwa
[email protected]This pie is so easy to make, and it's always a hit at parties.
Hshshd Hshh
[email protected]I'm not a fan of cheesecake, but I loved this pie! The rhubarb topping was the perfect balance to the cheesecake filling.
Bruce Fraser
[email protected]I love the combination of cheesecake and rhubarb in this pie. It's a unique and delicious dessert.
Mukuka Mulenga
[email protected]This pie is a bit expensive to make, but it's worth it for a special occasion.
Ibadat Ullah
[email protected]I made this pie with a gluten-free crust and it turned out great! My gluten-free friends were able to enjoy it too.
Ndoto Strong
[email protected]This pie is a bit sweet for my taste, but I still enjoyed it. The crust was delicious and the cheesecake filling was creamy and smooth.
Siddiqur Rahman
[email protected]I'm not a baker, but this pie was easy to make and turned out great! My family loved it.
Jaz Ela
[email protected]This pie is perfect for summer. The rhubarb is so refreshing, and the cheesecake filling is light and creamy.
Rebecca Ferrell
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best cheesecake pie he's ever had.
Tylee Widmer
[email protected]This pie is a bit time-consuming to make, but it's worth it! The crust is flaky and buttery, and the cheesecake filling is creamy and tangy. The rhubarb topping is the perfect finishing touch.
Jay Lial
[email protected]I'm not a big fan of rhubarb, but I loved this pie! The cheesecake filling was so creamy and delicious, and the rhubarb topping added just the right amount of tartness. I will definitely be making this pie again.
Juan Barragan
[email protected]This pie is so easy to make, and it always turns out perfect. I love that I can use fresh or frozen rhubarb. It's also a great way to use up leftover cheesecake filling.
Rodney Montgomery
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it. The cheesecake filling was especially popular.
Barkat Soomro
[email protected]This pie was a huge hit with my family! The cheesecake filling was creamy and tangy, and the rhubarb topping was perfectly sweet and tart. The crust was flaky and buttery, and held everything together perfectly. I will definitely be making this pie a