Rhubarb Cheesecake Pie
1 (9-inch) deep-dish pie shell, baked, cooled
1/4 cup cornstarch
1 1/2 cups granulated sugar, divided
1 pinch salt
1/2 cup water
3 cups rhubarb
8 ounces cream cheese
In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb, then cook until mixture thickens and rhubarb is soft. Pour into baked pie shell.
Bake at 425 degrees F for 10 minutes.
Remove from oven, and reduce heat to 325 degrees F.
Beat cream cheese, eggs and 1/2 cup sugar until smooth and creamy. Slowly pour over rhubarb layer.
Bake at 325 degrees F for 35 to 40 minutes or until center does not jiggle when moved.
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