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Rhubarb Berry Cheesecake Pie

As soon as strawberries and rhubarb come into season, I pull out this recipe so I'm ready to make it when the fruit is at its peak. The combination of flavors and textures simply can't be beat. This cheesecake truly tastes like springtime! —LeeAnn McCue, Charlotte, North Carolina

6-8 ServingsPrep: 35 min. + chilling

Ingredients

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
TOPPING:
2 cups sliced fresh or frozen rhubarb
1/4 cup plus 2 tablespoons water, divided
1-1/2 teaspoons unflavored gelatin
1/2 cup sugar
2 teaspoons lemon juice
1 pint fresh strawberries, hulled and halved lengthwise

Directions

In a large bowl, beat cream cheese and milk until smooth. Beat in the
lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover
and refrigerate for 2 hours.
Meanwhile, in a large saucepan, bring rhubarb and 1/4 cup water to a
boil. Reduce heat; simmer, uncovered, for 10 minutes or until
rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over
remaining water; let stand for 1 minute. Stir gelatin and sugar into
rhubarb. Bring to a boil.
Remove from the heat; stir in lemon juice. Cover and refrigerate

2 of 2

Rhubarb Berry Cheesecake Pie (continued)

Directions (continued)

until slightly thickened. Stir in strawberries. Spoon over pie.
Refrigerate for 2-3 hours or until set. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 435 calories, 20 g fat (10 g saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.