Rating: 4.55 stars
31 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch deep dish pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C.)

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  • 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

446 calories; protein 4.9g; carbohydrates 67.5g; fat 18.5g; cholesterol 77.3mg; sodium 268.2mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
06/06/2004
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
10/26/2009
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 Read More
(4)
31 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/06/2004
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. Read More
(17)
Rating: 4 stars
06/08/2003
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! Read More
(14)
Rating: 4 stars
06/08/2003
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! Read More
(11)
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Rating: 5 stars
06/07/2003
My family and friends loved this recipe. Its nice that its different from the regular rhubarb pie. Comes out nice a firm too. Read More
(7)
Rating: 5 stars
05/30/2007
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. Read More
(7)
Rating: 5 stars
05/12/2007
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! Read More
(7)
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Rating: 4 stars
06/18/2003
Hmm...everything was fine until it was time to make the cheesecake part. are you supposed to let the cream cheese get to room temperature or what? and then it almost overflowed. ALSO..... i didn't like baking the pie crust first it got TOO brown for my taste. other than that tastes GREAT!! Read More
(6)
Rating: 4 stars
08/11/2008
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. Read More
(6)
Rating: 4 stars
01/18/2010
Scrumptious taste. I had never eaten rhubarb before and therfore didn't have any expectations. I made my own crust and the only problem I had was that it definitely requires a deep pie crust. I had too much cheesecake batter and it ended up overflowing everywhere but it was delicious! Read More
(5)
Rating: 3 stars
10/26/2009
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 Read More
(4)