Rhubarb Cheesecake Pie
This Rhubarb Cheesecake Pie is a perfect blend of creamy and tart flavors. With a crispy crust and luscious filling, it's an easy weeknight dessert that's sure to impress. Serve it chilled with homemade whipped cream for an unforgettable treat!
Equipment
- Frying Pan
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1¼ cup All-Purpose Flour
- ¼ cup Sugar
- Pinch Salt
- ½ cup Unsalted Butter at room temperature
- 2 cups Chopped Rhubarb
- ⅓ cup Sugar
- 1 tablespoon All-Purpose Flour
- 12 ounces Cream Cheese at room temperature
- ½ cup Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- ½ cup Sour Cream
- 1 tablespoon Sugar
- ½ teaspoon Pure Vanilla Extract
Instructions
- For the crust: Preheat your oven to 325 degrees Fahrenheit. In a medium bowl, combine flour, sugar, and salt. Use a rigid pastry blender to cut in the butter until the mixture resembles coarse crumbs. Take your time to ensure it’s crumbly but well mixed. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan, aiming for uniform thickness. This ensures an even bake and a beautiful crust. Set aside while preparing the filling.
- For the rhubarb filling: In another medium bowl, stir together the chopped rhubarb, sugar, and flour. Spread this mixture evenly over the bottom of the prepared pie crust. Bake in the preheated oven for 15 minutes. When done, remove from the oven and set aside to cool slightly. This step softens the rhubarb and allows the flavors to meld.
- Increase the oven temperature: Raise the oven temperature to 350 degrees Fahrenheit as you prepare the cheesecake layer, ensuring it’s hot enough for the next bake.
- For the cheesecake layer: In a medium bowl, beat the cream cheese and sugar together until creamy, about 1 minute. It should be smooth and free of lumps. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla and mix just to combine. Spread the cream cheese mixture evenly over the hot rhubarb layer in the pie pan. You might notice some liquid from the rhubarb; that’s perfectly fine!
- Bake the cheesecake layer: Bake the pie at 350 degrees Fahrenheit for 25 minutes. The cheesecake should be slightly set but still have a little jiggle in the center. This helps to maintain that creamy texture.
- For the sour cream layer: While the cheesecake layer is baking, prepare the sour cream topping. In a small bowl, stir together the sour cream, sugar, and vanilla until smooth. Once the cheesecake layer is done baking, carefully spread the sour cream mixture over the center, leaving about ½ inch of the cheesecake layer exposed around the edges.
- Bake again: Put the pie back in the oven and bake for an additional 15 minutes. This final bake allows the sour cream layer to set and adds a lovely finishing touch.
- Cool the pie: Remove your pie from the oven and let it cool completely on a wire rack. This step is crucial for achieving the right texture. Once cooled, chill the pie in the refrigerator for at least 2 hours. This not only helps to set the layers but also allows the flavors to deepen.
- Serve: When ready to serve, slice the pie and enjoy with a dollop of fluffy homemade whipped cream on top. The combination of cold cream and warm pie will surely elevate your dessert experience!
Notes
- Storage: Store leftovers in the refrigerator for up to four days. Make sure to cover it well to maintain freshness.
- Freezing: You can freeze slices of the pie for up to three months. Just wrap them in plastic wrap and aluminum foil.
- Pairing: This pie goes wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Serving Style: Serve chilled for a refreshingly cool dessert, especially on warm days.
- Creamy Topping: For an added touch, whip some heavy cream and sweeten it lightly to top your pie.