Creamy Rhubarb Cheesecake

This dessert combines the velvety richness of cheesecake with tangy fresh rhubarb.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 421 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream
• 1 (9 inch) unbaked pie shell
• 3 cups chopped fresh rhubarb
• 0.5 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).

Step 3

In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.

Step 4

Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.