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Creamy Rhubarb Cheesecake
Creamy Rhubarb Cheesecake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Indulgent cheesecake meets tangy rhubarb in a luscious dessert.
Ingredients:
  • 1 (9 inch) unbaked pie shell
  • 3 cups chopped fresh rhubarb
  • 0.5 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 400°F (200°C).
  • Combine rhubarb, sugar, and flour in a bowl, then transfer the mixture into the pie shell. Bake at the initial temperature for 15 minutes. Let it cool, then reduce the oven temperature to 350 degrees F (175 degrees C).
  • Combine cream cheese and sugar until smooth in a bowl. Mix in eggs one by one until well blended. Pour the mixture over the rhubarb in the crust.
  • Bake in a preheated oven for 30 minutes or until set. Let it rest. Combine sour cream, 2 tablespoons of sugar, and vanilla in a small bowl. Spread over the hot pie. Allow it to cool to room temperature, then chill in the refrigerator before serving.

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