Best 2 Rhubarb Cheesecake Pie Recipes

Indulge in a delightful culinary creation that harmoniously blends the tangy sweetness of rhubarb with the creamy richness of cheesecake in a flaky, golden-brown crust. This extraordinary Rhubarb Cheesecake Pie is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more.

Additionally, the article offers a collection of equally enticing recipes to satisfy your sweet cravings. From the classic New York-style Cheesecake to the luscious Lemon Blueberry Cheesecake Bars, each recipe promises an unforgettable taste experience. Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a delectable adventure as you explore the world of rhubarb cheesecakes and more.

Let's cook with our recipes!

RHUBARB BERRY CHEESECAKE PIE

Rhubarb Berry Cheesecake Pie image

My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. -LeeAnn McCue, Charlotte, North Carolina

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
TOPPING:
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled and halved lengthwise
2 teaspoons lemon juice

Steps:

In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.

Nutrition Facts : Calories 435 calories, Fat 20g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 289mg sodium, Carbohydrate 59g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

RHUBARB CHEESECAKE PIE

Rhubarb Cheesecake Pie image

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

Ingredients

¼ cup cornstarch
1 cup white sugar
1 pinch salt
½ cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
½ cup white sugar

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

Tips for the Best Rhubarb Cheesecake Pie

Use fresh rhubarb for the best flavor. Cut the rhubarb into 1/2-inch pieces.
Add a little bit of sugar to the rhubarb before cooking to help draw out the juices.
Cook the rhubarb until it is soft but still holds its shape.
Use a pre-baked pie crust to save time.
Make sure the cheesecake filling is completely cooled before pouring it into the pie crust.
Bake the pie at a low temperature so that the cheesecake filling doesn't curdle.
Let the pie cool completely before serving.
Garnish the pie with fresh rhubarb, whipped cream, or a dusting of powdered sugar.

Conclusion

Rhubarb cheesecake pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, tart rhubarb topping, and flaky crust, this pie is sure to be a hit. Follow these tips to make the best rhubarb cheesecake pie: use fresh rhubarb, cook the rhubarb until it is soft but still holds its shape, use a pre-baked pie crust, make sure the cheesecake filling is completely cooled before pouring it into the pie crust, bake the pie at a low temperature so that the cheesecake filling doesn't curdle, let the pie cool completely before serving, and garnish the pie with fresh rhubarb, whipped cream, or a dusting of powdered sugar.