LOCATION: Recipes >> Pies >> Rhubarb Cheesecake Pie
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Rhubarb Cheesecake Pie
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3/4 cup sugar
7 tablespoons sugar
3 tablespoons cornstarch
4 cups rhubarb, cut in 1" pieces
graham crust
6 ounces cream cheese, softened
2 large eggs
1/2 teaspoon vanilla
1 cup sour cream
In a 2-3 quart pan, mix 3/4 cup sugar and cornstarch; add rhubarb
and 1 tablespoon water. Stir often over med. 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 350
degrees until filling appears set in center when pan is gently
shaken, about 20 min. Mix sour cream with remaining 1 tablespoon
sugar; spread evenly over filling. Bake until topping is set when
gently shaken, about 5 min. Let cool; then cover and chill at least
2 hours or until next day. Cut into wedges.
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