Sunday, July 1, 2012

. . . Rhubarb Cheesecake Pie . . .

I was taking a look at A Farmgirl's Dabbles and ran across this recipe and knew it was one I had to make!  How can you go wrong with pie and cheesecake in one recipe?  I don't think you can.  This recipe is a real winner and I highly recommend giving it a try.  It is a little bit of work since there are several layers to prepare and bake but well worth the time.

I love the combo of the shortbread crust and the cheesecake layer mixed with the sweet and tart taste of the rhubarb.  This is a crowd pleaser for sure!

You will need:
 for the crust:
1-1/4 c. all-purpose flour
1/4 c. sugar
pinch of salt
1/2 c. unsalted butter, at room temperature

for the rhubarb layer:
2 c. chopped rhubarb
1/3 c. sugar
1 T. all-purpose flour

for the cream cheese layer:
12 oz. cream cheese, at room temperature
1/2 c. sugar
2 large eggs
1 tsp. pure vanilla extract

for the sour cream layer:
1/2 c. sour cream
1 T. sugar
1/2 tsp. pure vanilla extract

 • Blend butter, sugar, flour and salt together for the crust.  I used my fingers but you can use a pastry blender
• The dough should be very well combined and crumbly in texture
• Press dough into a 9 inch pie plate--cover the bottom and sides
• Bake as directed in the recipe

• While crust is baking chop rhubarb 
• Toss the rhubarb with sugar and flour until well coated
• Pour rhubarb/sugar mixture into baked crust and bake again according to recipe directions
  • While rhubarb is baking mix up your cream cheese layer by combining cream cheese and sugar until fluffy
• Beat in eggs one at a time
• Add vanilla and combine
• Pour your cream cheese mixture over the baked rhubarb
• The pie plate will be pretty full and there will be extra juices in the pie plate from the baked rhubarb so spread carefully.  Bake according to recipe directions
• While cream cheese layer is baking mix the sour cream, sugar and vanilla together until well blended 
• As soon as the cream cheese layer finishes baking pour the sour cream over the top of the pie leaving a little space around the edges.  Bake again according to recipe directions

• Once the pie is set let it cool then place in fridge for a few hours before serving.  Serve cold and enjoy!

  So Good!

Enjoy it!


  1. This brought back so many good memories of my mom making rhubarb pie and jam... thank you! The addition of cheesecake makes it simply amazing. I'm spying your patriotic download next; what a fun thing to take as a hostess gift to our Fourth Party! Have a wonderful Sunday, Jules

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  3. What a creative idea! Love that it's cheesecake and a pie. :)

  4. Pie and cheesecake, in one, is a home run in my book!
    Don't you just love Pinterest? I get so much meal ideas from there.
    Have a delicious week!

  5. ooooh, this looks delicious!!! :D

    <3, Mimi
    Want a summer scarf? Enter to win a $20 ScarvesDotNet Gift Certificate!


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