Spring Breeze Cheesecake Pie
Taste of Home
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I combined two of my favorites (cheesecake and rhubarb) to come up with this mouth-watering dessert. It’s so creamy and colorful. Everyone who tries it likes it. —Deanna Taylor, Ainsworth, Nebraska
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling Cook: 15 min. + cooling
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 mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla; mix well. 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.