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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
  • 2 eggs

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  1. 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.
  2. Bake at 425 degrees F for 10 minutes.
  3. Remove from oven, and reduce heat to 325 degrees F.
  4. Beat cream cheese, eggs and 1/2 cup sugar until smooth and creamy. Slowly pour over rhubarb layer.
  5. Bake at 325 degrees F for 35 to 40 minutes or until center does not jiggle when moved.