• 6servings
  • 45minutes
  • 423calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese, softened

  2. 1 cup (8 ounces) sour cream

  3. 2 teaspoons vanilla extract

  4. 1 carton (8 ounces) frozen whipped topping, thawed

  5. 1 graham cracker crust (9 inches)


  7. 3 cups chopped fresh or frozen rhubarb

  8. 1/3 cup sugar

  9. 1/8 teaspoon ground cinnamon

  10. 1 tablespoon cornstarch

  11. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Spring Breeze Cheesecake Pie Recipe photo by Taste of Home 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.


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