Spring Breeze Cheesecake Pie Recipe

4.5 3 6
Spring Breeze Cheesecake Pie Recipe
Spring Breeze Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo

Spring Breeze Cheesecake Pie Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 15 min. + cooling
MAKES:
6-8 servings
TOTAL 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 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.
Originally published as Spring Breeze Cheesecake Pie in Taste of Home April/May 2006, p29

Nutritional Facts

1 slice: 423 calories, 25g fat (16g saturated fat), 51mg cholesterol, 222mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 4g protein.

  • 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
  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.
  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.
  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.
  4. Cut pie into slices; top with rhubarb sauce and reserved whipped topping. Yield: 6-8 servings.
Originally published as Spring Breeze Cheesecake Pie in Taste of Home April/May 2006, p29

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Reviews forSpring Breeze Cheesecake Pie

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MY REVIEW
2124arizona User ID: 845443 268807
Reviewed Jul. 1, 2017

"Anything cream cheese and rhubarb we love!! I made a rhubarb/strawberry topping for this pie and it was wonderful!! Any fruit filling would be great with this pie!!"

MY REVIEW
[email protected] User ID: 1033682 137399
Reviewed Mar. 7, 2012

"great pie!!!! even with canned pie filling :)"

MY REVIEW
lurky27 User ID: 1251896 68670
Reviewed Jun. 12, 2010

"This is such a yummy pie. I have made this several times, and always to rave reviews!

~ Theresa"

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