Tangy Rhubarb Cheesecake Pie
A refreshing dessert that combines sweet and tangy flavors with a creamy cheesecake topping and tart rhubarb filling, perfect for spring gatherings.
Ingredients
For the rhubarb filling
- 1 ½ cups rhubarb, chopped Fresh rhubarb works best.
- 1 cup granulated sugar Adjust for sweetness as needed.
- 1 tablespoon cornstarch For thickening the filling.
- 1 teaspoon lemon juice Adds a fresh citrus flavor.
For the cheesecake layer
- 1 package cream cheese, softened (8 oz) Make sure it's fully softened to avoid lumps.
- ½ cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time.
- ½ teaspoon salt
For the crust
- 1 9-inch prepared pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat until the rhubarb is tender, about 5 minutes.
- Stir in cornstarch and lemon juice; cook until the mixture thickens. Remove from heat and let cool.
Cheesecake Layer
- In a bowl, beat cream cheese with 1/4 cup sugar, sour cream, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
Assembling and Baking
- Spread the cooled rhubarb mixture into the pie crust.
- Pour the cream cheese mixture on top.
- Bake for 50-60 minutes or until the center is set.
- Let cool before serving.
Notes
Serve chilled or at room temperature with whipped cream or vanilla ice cream. For storage, cover with plastic wrap and refrigerate for up to 4 days or freeze in slices.