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
• 2 tablespoons white sugar
• 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, ½ cup sugar, and flour together in a bowl; pour into pie crust.

Step 3

Bake in the preheated oven for 15 minutes. Set aside to cool. Lower the oven temperature to 350 degrees F (175 degrees C).

Step 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.

Step 5

Bake in the preheated oven until set, about 30 minutes. Set aside.

Step 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.