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Title: Rhubarb Cheesecake Pie
Categories: Pie
Yield: 9 Servings
| 1 | c | Plus 3 tablespoons sugar |
| 3 | tb | Cornstarch |
| 4 | c | Rhubarb; (1-inch pieces) |
| Graham crust (recipe follows): | ||
| 2 | sm | Pack (3 oz. each) cream cheese |
| 2 | lg | Eggs |
| 1/2 | ts | Vanilla |
| 1 | c | Sour cream |
In a 2- to 3-quart pan, mix 3/4 Cup sugar and cornstarch; add rhubarb and 1 tablespoon water. Stir often over medium heat until mixture comes to a full boil. Pour rhubarb mixture into crust.
With a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla, and 6 tablespoons sugar; pour over rhubarb.
Bake in 350 oven until filling appears set in center when pan is gently shaken, about 20 minutes. Mix sour cream with remaining 1 tablespoon sugar; spread evenly over filling. Bake until topping is set when gently shaken, about 5 minutes. Let cool, then cover and chill at least 2 hours or until next day. Cut into wedges. Serves 9 to 12. - Shirley Von Glendora, Calif.
Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg sodium; 67 mg chol.
Graham crust. In a blender or food processor, whirl 18 graham cracker squares, broken into pieces, to make fine crumbs (you should have about 1 cup). Pour crumbs into a 9-inch pie pan. Mix in 3 tablespoons melted butter or margarine. Press mixture firmly over bottom and up sides of pan. Bake in a 350 oven until darker brown at rim, 8 to 10 minutes.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Sunset Magazine (Feb. 1991)
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