Rhubarb Cheesecake Pie
User Reviews
4.4
30 reviews
Good
Rhubarb Cheesecake Pie
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This Rhubarb Cheesecake Pie features an easy pressed-in crust that tastes like a buttery shortbread cookie. It's filled with layers of sweet-tart rhubarb and creamy cheesecake, and a thin topping of sweetened sour cream. Absolutely delightful!
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Ingredients
for the crust:
- 1¼ cup all-purpose flour
- ¼ cup sugar
- pinch salt
- ½ cup butter at room temperature, unsalted
for the rhubarb layer:
- 2 cups rhubarb chopped
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
for the cheesecake layer:
- 12 ounces cream cheese at room temperature
- ½ cup sugar
- 2 egg large
- 1 teaspoon vanilla extract pure
for the sour cream layer:
- ½ cup sour cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract pure
Instructions
- For the crust: Preheat oven to 325° F.
- Combine flour, sugar, and salt in a medium bowl. With a rigid pastry blender, cut in the butter until crumbly. Press mixture on the bottom and up the sides of a 9" pie pan, aiming for a uniform thickness all over. Do this with a gentle yet firm hand. Set aside.
- For the rhubarb filling: In a medium bowl, stir together the rhubarb, sugar, and flour. Spread evenly over the bottom of the pie crust. Bake for 15 minutes, then remove from the oven and set aside.
- Increase oven temperature to 350° F.
- For the cheesecake layer: In a medium bowl, beat the cream cheese and sugar until creamy, about 1 minute or so. Beat in the eggs, one at a time. Then add the vanilla and beat just to combine. Spread cream cheese mixture evenly over the hot rhubarb in the pie pan (there will be accumulated liquid from the rhubarb). Bake for 25 minutes.
- For the sour cream layer: While the cheesecake layer is baking, make the sour cream layer. In a small bowl, stir together the sour cream, sugar, and vanilla. Immediately after the cheesecake layer has baked for 25 minutes, spread the sour cream layer over the center of the pie, leaving about 1/2'' of the cheesecake layer exposed around the edges.
- Put the pie back in the oven and bake an additional 15 minutes.
- Let cool completely on a wire rack and then chill in the refrigerator for at least 2 hours before serving. Serve with fluffy homemade whipped cream.
Notes
- Store in the refrigerator for up to 4 days.
- From a farmgirl’s dabbles. Inspired by a pie called “Rhubarb Delight” from Joseph’s in Stillwater, MN. Crust adapted from my Aunt Patsy’s Strawberry Pie.
Nutrition Information
Show Details
Serving
1
Calories
327kcal
(16%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
86mg
(29%)
Sodium
117mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 86mg | 29% |
| Sodium | 117mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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