Spring Breeze Cheesecake Pie

Name: Spring Breeze Cheesecake Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8 servings.
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

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

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.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

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

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

Reviews

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Average Rating:

2124arizona

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!!
Mindy21Rules

Mar 7, 2012

great pie!!!! even with canned pie filling :)
lurky27

Jun 12, 2010

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