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Spring Breeze Cheesecake Pie

 Spring Breeze Cheesecake Pie
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
6-8 ServingsPrep: 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 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.

2 of 2

Spring Breeze Cheesecake Pie (continued)

Directions (continued)

  • 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.