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Rhubarb Cheesecake Pie Recipe

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This recipe for Rhubarb Cheesecake Pie, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  
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Category:

Ingredients:  
Ingredients:  
1 unbaked pie crust, chilled
1 3/4 cup sugar, divided use
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 pound rhubarb, diced
1 (8 ounce) package cream cheese
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
1 cup heavy whipping cream

Directions:
Directions:
Preheat oven to 425. In a sauce pan, mix 1 cup sugar, cornstarch, and salt. Add rhubarb, toss well to coat. Cook over medium heat, stirring constantly, about 8-10 minutes or until fully boiling and thickened*, pour into prepared pie shell; bake 10 minutes. Do not turn off oven. In mixer bowl, cream together the cream cheese and 1/2 cup sugar. Add the eggs and mix until blended. Pour the mixture over the rhubarb in pie shell. Reduce the oven to 350 and bake pie about 30 minutes or until set. Do not turn off oven. While pie is baking, stir together the sour cream, 2 tablespoons sugar, and vanilla. Pour over pie and carefully spread to edges. Return pie to oven for 5 more minutes. Remove to a wire rack and allow to cool. Chill the pie for at least 2-3 hours or overnight. When ready to serve, whip the cream with 2 tablespoons sugar until soft peaks form. Spread over pie. NOTE: if your rhubarb doesn’t produce a pretty red color, you may want to add a drop of red food color.

 

 

 

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