Creamy Rhubarb Cheesecake
Description
This creamy rhubarb cheesecake recipe combines the velvety, smooth richness of cheesecake with fresh, tangy rhubarb for an amazingly delicious treat.
Ingredients
•
3 cups chopped fresh rhubarb
•
1/2 cup white sugar
•
3 tablespoons all-purpose flour
•
1 (9 inch) unbaked pie shell
•
1 (8 ounce) package cream cheese, softened
•
2 eggs
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1 (8 ounce) container sour cream
•
2 tablespoons white sugar
•
1 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Toss rhubarb, ½ cup sugar, and flour together in a bowl; pour into pie crust.
3
Bake in the preheated oven for 15 minutes. Set aside to cool. Lower the oven temperature to 350 degrees F (175 degrees C).
4
Stir cream cheese and ½ cup sugar together in a bowl until smooth; stir in eggs, one at a time, until well combined. Pour over rhubarb.
5
Bake in the preheated oven until set, about 30 minutes. Set aside.
6
Stir sour cream, 2 tablespoons sugar, and vanilla extract together in a bowl; spread over pie while hot. Cool to room temperature, then refrigerate until chilled.