. . . 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!

  • • • Yummy!

• • • Enjoy it!

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