Creamy Rhubarb Cheesecake

This creamy rhubarb cheesecake recipe combines the velvety, smooth richness of cheesecake with fresh, tangy rhubarb for an amazingly delicious treat.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 421 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream
• 1 (9 inch) unbaked pie shell
• 3 cups chopped fresh rhubarb
• 0.5 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Toss rhubarb, 1/2 cup sugar, and flour together in a medium bowl. Pour into pie shell. Bake in the preheated oven for 15 minutes. Remove from the oven and let cool. Lower the oven to 350 degrees F (175 degrees C).

Step 3

Stir cream cheese and 1/2 cup sugar together in a medium bowl until smooth. Stir in eggs one at a time until well combined. Pour mixture over rhubarb.

Step 4

Bake in the preheated oven until set, about 30 minutes. Remove from the oven, and set aside.

Step 5

Stir sour cream, remaining 2 tablespoons sugar, and vanilla together in a small bowl. Spread mixture over pie while hot. Cool to room temperature, then refrigerate until chilled.