Spring Breeze Cheesecake Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I combined two of my favorites (cheesecake and rhubarb) to come up with this mouthwatering dessert. Itâs so creamy and colorful. Everyone who tries it likes it.Deanna Taylor, Ainsworth, Nebraska Ingredients:
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 cup (8 ounces) sour cream |
2 teaspoons vanilla extract |
1 carton (8 ounces) frozen whipped topping, thawed |
1 graham cracker crust (9 inches) |
topping: |
3 cups chopped fresh or frozen rhubarb |
1/3 cup sugar |
1/8 teaspoon ground cinnamon |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a small bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours.
2. For topping, in a large saucepan, bring the rhubarb, sugar and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender.
3. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into rhubarb mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
4. Cut pie into slices; top with rhubarb sauce and reserved whipped topping. Yield: 6-8 servings.
|
|