Spring Breeze Cheesecake Pie

Name: Spring Breeze Cheesecake Pie
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 cup (8 ounces) sour cream; 2 teaspoons vanilla extract; 1 carton (8 ounces) frozen whipped topping, thawed; 1 graham cracker crust (9 inches); 3 cups chopped fresh or frozen rhubarb; 1/3 cup sugar; 1/8 teaspoon ground cinnamon; 1 tablespoon cornstarch; 2 tablespoons cold water

11 ingredients

4 steps

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
3 cups chopped fresh or frozen rhubarb
1/3 cup sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Directions

1

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.