Spring Breeze Cheesecake Pie

Name: Spring Breeze Cheesecake Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 227 grams package cream cheese, softened; 1 graham cracker crust (9 inches); 0 teaspoons ground cinnamon; 710 milliliters chopped fresh or frozen rhubarb; 227 grams cup sour cream; 79 milliliters sugar; 2 teaspoons vanilla extract; 2 Tbsps cold water; 227 grams carton frozen whipped topping, thawed

This recipe serves 8. One portion of this dish contains approximately 5g of protein, 24g of fat, and a total of 370 calories. Head to the store and pick up ground cinnamon, rhubarb, water, and a few other things to make it today. It will be a hit at your Spring event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Whipped Topping

Cream Cheese

Sour Cream

Vanilla

Crust

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Cinnamon

Rhubarb

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Starch