Rhubarb Cheesecake Pie
This Rhubarb Cheesecake Pie is the perfect springtime dessert! It has a buttery and flaky crust filled with a deliciously sweet and tangy rhubarb filling. The pie is then topped with a creamy cheesecake filling that is both easy to make and delicious.
If you love rhubarb, try this easy strawberry rhubarb pudding cake, or this easy strawberry rhubarb fool, or this popular strawberry rhubarb sauce that’s great for topping ice cream!
Before You Get Started
A few key tips will help you achieve the best results with this delicious pie.
CREAM CHEESE: It is really important that your cream cheese be full-fat and not the kind in the tub. It is also important that the cream cheese be room temperature and soft. This is important so it mixes smoothly with no lumps.
RHUBARB: You can use frozen or fresh in this recipe!! And no need to thaw first!
PLAN AHEAD: This cheesecake requires some time due to the chilling, so be sure to allow plenty of time before you plan on serving this pie. I find it best to make it at least the day before.
How To Make Rhubarb Cheesecake Pie
This is just a quick overview of the method for this rhubarb cheesecake pie. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Combine the sugar, cornstarch, and salt. Add the lemon juice and rhubarb, stirring until the mixture is smooth.
STEP 2: Bring to a boil and cook until it is thickened. Pour into prepared pie shell. Bake.
STEP 3: Beat the cream cheese, sour cream, and remaining sugar until smooth. Add the eggs and vanilla, stirring until smooth. Pour over the rhubarb filling and bake. Chill for several hours or overnight.
FAQs
The biggest difference is that it is baked in a pie dish instead of a springform pan. Also, there is no water bath involved!! YAY! However, if you want a tall, thick classic cheesecake, be sure to try my Vanilla Cheesecake.
I’m sorry, but yes. It has to cool so it can finish setting up. If you were to cut into it before it completely cooled, it would fall apart. But it doesn’t take nearly as long as a regular cheesecake!
Store in the refrigerator, covered, for up to 4 days.
Wrap the completely cooled pie in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw completely in the refrigerator.
Looking For More Great Dessert Ideas?
- Chocolate Chip Skillet Cookie
- Baked Strawberries
- Strawberry Shortcake Cups
- Tres Leches Cake
- Mud Hen Bars
DID YOU KNOW….
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Rhubarb Cheesecake Pie
Ingredients
RHUBARB FILLING:
- 1 cup (220g) granulated sugar
- 3 tablespoons cornstarch
- pinch of salt
- 5 cups (500g) diced rhubarb
- 2 tablespoons fresh lemon juice
- 1 unbaked 9 inch pie shell, prepared
CHEESECAKE FILLING:
- 1 (8oz) (226g) full-fat block cream cheese, softened
- 1 cup (245g) sour cream
- ½ cup (110g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
Instructions
- Preheat oven to 425℉.
- In a medium saucepan, combine the sugar, cornstarch, and salt until well combined. Stir in the rhubarb and lemon juice until the liquid is free of lumps. Bring to a boil over medium heat. Reduce to a simmer and cook for 3 minutes or until thickened. Pour into the prepared pie shell and bake for 10 minutes.1 cup (220g) granulated sugar, 3 tablespoons cornstarch, pinch of salt, 5 cups (500g) diced rhubarb, 2 tablespoons fresh lemon juice, 1 unbaked 9 inch pie shell, prepared
- While the pie is baking, beat the cream cheese, sour cream, and sugar until smooth. Stir in the eggs and vanilla until smooth. Remove pie from oven and reduce the heat to 325℉. Pour cheesecake filling over the rhubarb and immediately return to the oven. Bake for 35 minutes or just until the edges are firm and the center is set. It will still be slightly wobbly. Cool. Chill in the refrigerator for 3 hours or overnight.1 (8oz) (226g) full-fat block cream cheese, softened, 1 cup (245g) sour cream, ½ cup (110g) granulated sugar, 2 large eggs, 1 tablespoon vanilla
Notes
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
Chesecakes are always delicious.
Yes they are!!