• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Rhubarb Cheesecake Pie

  • Recipe Submitted by on

Category: Pies

 Ingredients List

  • 1 c Plus 3 tablespoons sugar
  • 3 tb Cornstarch
  • 4 c Rhubarb; (1-inch pieces)
  • -FOLLOWS):
  • 2 pk (small) (3 oz. each) cream
  • -cheese
  • 2 lg Eggs
  • 1/2 ts Vanilla
  • 1 c Sour cream


In a 2- to 3-quart pan, mix 3/4 Cup sugar and cornstarch; add rhubarb and 1
tablespoon water. Stir often over medium heat until mixture comes to a full
boil. Pour rhubarb mixture into crust.

With a mixer or a food processor, smoothly blend cream cheese, eggs,
vanilla, and 6 tablespoons sugar; pour over rhubarb.

Bake in 350 oven until filling appears set in center when pan is gently
shaken, about 20 minutes. Mix sour cream with remaining 1 tablespoon sugar;
spread evenly over filling. Bake until topping is set when gently shaken,
about 5 minutes. Let cool, then cover and chill at least 2 hours or until
next day. Cut into wedges. Serves 9 to 12. - Shirley Von Glendora, Calif.

Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg sodium; 67
mg chol.

Graham crust. In a blender or food processor, whirl 18 graham cracker
squares, broken into pieces, to make fine crumbs (you should have about 1
cup). Pour crumbs into a 9-inch pie pan. Mix in 3 tablespoons melted butter
or margarine. Press mixture firmly over bottom and up sides of pan. Bake in
a 350 oven until darker brown at rim, 8 to 10 minutes.

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