Spring Breeze Cheesecake Pie
TOTAL TIME: Prep: 30 min. + chilling Cook: 15 min. + cooling
YIELD: 6-8 servings.
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
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 cup sour cream
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2 teaspoons vanilla extract
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1 carton (8 ounces) frozen whipped topping, thawed
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1 graham cracker crust (9 inches)
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TOPPING:
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3 cups chopped fresh or frozen rhubarb
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1/3 cup sugar
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1/8 teaspoon ground cinnamon
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1 tablespoon cornstarch
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2 tablespoons cold water
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Cut pie into slices; top with rhubarb sauce and reserved whipped topping.
Nutrition Facts
1 slice: 423 calories, 25g fat (16g saturated fat), 51mg cholesterol, 222mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 4g protein.
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