Spring Breeze Cheesecake Pie Recipe

Spring Breeze Cheesecake Pie Recipe photo by Taste of Home

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I combined two of my favorites (cheesecake and rhubarb) to come up with this mouthwatering dessert. It’s so creamy and colorful. Everyone who tries it likes it.—Deanna Taylor, Ainsworth, Nebraska

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Spring Breeze Cheesecake Pie Recipe

Prep: 30 min. + chilling Cook: 15 min. + cooling

Yield: 6-8 Servings

30 15 45

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
TOPPING:
3 cups chopped fresh or frozen rhubarb
1/3 cup sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Directions

In a small bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours.
For topping, in a large saucepan, bring the rhubarb, sugar and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender.
In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into rhubarb mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
Cut pie into slices; top with rhubarb sauce and reserved whipped topping. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 423 calories, 25 g fat (16 g saturated fat), 51 mg cholesterol, 222 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spring Breeze Cheesecake Pie in Taste of Home April/May 2006, p29