Creamy Rhubarb Cheesecake So Tasty

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Creamy Rhubarb Cheesecake

"This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everybody, including the youngsters, will love. No doubt you may be sharing this recipe together with your family and pals also."

Ingredients :

1 (9 inch) unbaked pie shell
3 cups chopped sparkling rhubarb
1/2 cup white sugar
3 tablespoons all-purpose flour
1 (eight ounce) package deal cream cheese, softened
half cup white sugar
2 eggs
1 (eight ounce) field sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 8M	Ready in : 55M

Preheat the oven to 400 tiers F (2 hundred levels C).
In a medium bowl, toss the rhubarb with half of cup of sugar and the flour. Pour into the pie shell. Bake for 15 mins inside the preheated oven. Remove, and allow to chill. Lower the temperature of the oven to 350 tiers F (175 tiers C).
In a medium bowl, stir collectively the cream cheese and 1/2 cup of sugar till clean. Stir within the eggs one after the other till each is mixed. Pour this combination over the rhubarb inside the crust.
Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir collectively the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie even as it is hot. Cool to room temperature, then refrigerate till chilled earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it calmly, and make easy-up less complicated.

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