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    Rhubarb Cheesecake Pie

    Source of Recipe


    3/4 cup sugar
    7 tablespoons sugar
    3 tablespoons cornstarch
    4 cups rhubarb, cut in 1" pieces
    graham crust
    6 ounces cream cheese, softened
    2 large eggs
    1/2 teaspoon vanilla
    1 cup sour cream

    In a 2-3 quart pan, mix 3/4 cup sugar and cornstarch; add rhubarb
    and 1 tablespoon water. Stir often over med. heat until mixture
    comes to a full boil. Pour rhubarb mixture into crust. With a
    mixer or a food processor, smoothly blend cream cheese, eggs,
    vanilla and 6 tablespoons sugar; pour over rhubarb. Bake 350
    degrees until filling appears set in center when pan is gently
    shaken, about 20 min. Mix sour cream with remaining 1 tablespoon
    sugar; spread evenly over filling. Bake until topping is set when
    gently shaken, about 5 min. Let cool; then cover and chill at least
    2 hours or until next day. Cut into wedges.




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