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.
This Rhubarb Cheesecake Pie is a must-try dessert that is sure to impress. The combination of the buttery crust, sweet rhubarb filling, and creamy cheesecake layer creates a truly irresistible dessert that’s perfect for any occasion.
I love easier desserts like this that still look like they took forever! Like this Pineapple Upside Down Cake or this Lemon Lush, both are easy to make but still look so pretty!
Here’s Why You Will Love This Rhubarb Cheesecake Pie
- An easier version of cheesecake, what’s not to love about that!!
- No water bath
- Still gives you creamy smooth cheesecake without the fuss
- An excellent use for rhubarb that’s a little different
- Can top this with my Strawberry Rhubarb Sauce!
Ingredients
PIE DOUGH: Feel free to use store-bought or this All Butter Pie Crust
CREAM CHEESE: It is crucial to use full-fat brick cream cheese and not the tub kind.
RHUBARB: Feel free to use fresh or frozen and no need to thaw.
CORNSTARCH: Used to thicken the rhubarb filling
LEMON JUICE: Please use fresh as it tastes so much better than the bottled stuff.
EGGS: An important ingredient in any baked cheesecake as it helps set up the cheesecake.
SUGAR: Used to sweeten both fillings
SOUR CREAM: I always like to add sour cream to baked cheesecakes because it adds something to the cheesecake that sets it apart from the rest.
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 and stir until the liquid 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 and stir until smooth. Pour over rhubarb filling and bake. Chill for several hours or overnight.
FAQs
The biggest difference is 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 covered in the refrigerator 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.
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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.
- 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.
Notes
- STORAGE: Store leftovers completely covered in the refrigerator for up to 4 days.
- FREEZER-FRIENDLY: 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.
- 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.
Chesecakes are always delicious.
Yes they are!!