Rhubarb Cheesecake Pie

4.6
(31)

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

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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
1 9-inch deep dish pie

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

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)

  2. In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.

  3. Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)

  4. In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.

  5. Bake in the preheated oven for 35 minutes, or until filling is set.

Nutrition Facts (per serving)

446 Calories
19g Fat
68g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 446
% Daily Value *
Total Fat 19g 24%
Saturated Fat 9g 45%
Cholesterol 77mg 26%
Sodium 268mg 12%
Total Carbohydrate 68g 25%
Dietary Fiber 1g 4%
Total Sugars 52g
Protein 5g
Vitamin C 2mg 8%
Calcium 101mg 8%
Iron 1mg 7%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.