Rhubarb Cheesecake Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup cornstarch
• 1 cup white sugar
• 1 pinch salt
• 1/2 cup water
• 3 cups chopped rhubarb
• 1 (9 inch) prebaked deep dish pie shell
• 1 (8 ounce) package cream cheese
• 2 eggs
• 1/2 cup white sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Keep the prebaked 9 inch deep dish pie shell ready.

2. In a saucepan, whisk 1 cup white sugar, the cornstarch, salt and 1/2 cup water until smooth. Stir in the chopped rhubarb.

3. Cook the rhubarb mixture over medium heat, stirring often, until it bubbles and thickens, about 8 minutes. Set aside to cool slightly.

4. Beat the cream cheese and 1/2 cup white sugar in a bowl until smooth. Beat in the eggs one at a time until just combined.

5. Spread the cream cheese mixture evenly into the prebaked pie shell.

6. Bake for 15 minutes, then spoon the thickened rhubarb filling over the cream cheese layer, spreading it gently to the edges.

7. Bake 25 to 30 minutes more, until the filling bubbles at the edges and the cheese layer reaches 160°F (71°C) in the center.

8. Cool the pie on a rack for at least 1 hour, then refrigerate until chilled and set before slicing.