Rhubarb Cheesecake Pie

This recipe combines the best of a pie and a cheesecake. Nice and tangy. Garnish with whipped topping and almonds if desired.

Rhubarb Cheesecake Pie
Ingredients

• ¼ cup cornstarch
• 1 cup white sugar
• 1 pinch salt
• ½ cup water
• 3 cups chopped rhubarb
• 1 (9 inch) prebaked deep dish pie shell
• 1 (8 ounce) package cream cheese
• 2 eggs
• ½ cup white sugar

Instructions Checklist
 Step 1
Preheat oven to 425 degrees F (220 degrees C.)

 Step 2
In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.

 Step 3
Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)

 Step 4
In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.

 Step 5
Bake in the preheated oven for 35 minutes, or until filling is set.

---