Paper Paint and Pine: rhubarb cheesecake

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