Rhubarb Cheesecake Pie
Yield: 12 servings
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!
Ingredients
for the crust:
- 1¼ cup all-purpose flour
- ¼ cup sugar
- pinch of salt
- ½ cup unsalted butter, at room temperature
for the rhubarb layer:
- 2 cups chopped rhubarb
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
for the cheesecake layer:
- 12 ounces cream cheese, at room temperature
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
for the sour cream layer:
- ½ cup sour cream
- 1 tablespoon sugar
- ½ teaspoon pure vanilla extract
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:
Serving: 1 Calories: 327kcal Carbohydrates: 33g Protein: 5g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 86mg Sodium: 117mg Fiber: 1g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.