Rhubarb Cheesecake Square

A while back I created a Cherry Pie Cheesecake Tart (recipe HERE) out of some leftover ingredients. I stumbled over it again when it showed up in my Pinterest feed. I was like - "oh yeaaaaaaaah, I remember making that. That was tasty!" so I decided to re-make it but change it up with some rhubarb and whipped cream. 

I also decided to make the cheesecake layer a little thicker because...well.... CHEESECAKE! I don't think I really need to explain that any further...

Anyway... if you like cheesecake and you like rhubarb and you like pie.... I'm going to make a huge leap here and say you will most likely enjoy this too. 

Rhubarb Cheesecake Square

Ingredients

Bottom Layer

1/3 recipe of our NEVER FAIL PIE CRUST (HERE)

(or your own double crust pie dough recipe)

Rhubarb Layer

3/4 cup sugar

3 1/2 Tbsp cornstarch

4 -5 cups rhubarb, chopped

Cheesecake Layer

1 1/2 bricks (12 oz) Philadelphia Cream Cheese, room temp

1/2 cup sugar

2 eggs

1 tsp vanilla

Top Layer

2 cups whipping cream

1/4 cup sugar

1 tsp vanilla

Directions

Preheat oven to 400.

Bottom layer - Roll out pie crust to cover the bottoms of a 12x8 AND a 14 x4 tart pan. Set aside.

Rhubarb Layer - In a medium saucepan, stir together sugar, cornstarch, and rhubarb.

Place over medium heat. Cook and stir constantly until mixture comes to a boil and is thickened. About 8 - 12 minutes.

Pour into prepared pie shells.

Place pans in oven and bake 10 minutes.

While this is in the oven, prepare the cheesecake layer.

Cheesecake Layer - In a mixing bowl, beat cream cheese until smooth, scraping sides as necessary. Beat in sugar and eggs and vanilla until well combined. 

Pour over the rhubarb in the pans.

Turn oven down to 350.

Place back in oven at 350 until cheesecake is set, about 20 - 30 minutes.

Let cool completely.

When cool, prepare top layer.

Top Layer - In a large mixing bowl, beat whipping cream together with the sugar and vanilla, until stiff peaks form. Spread over cheesecakes.

Chill until ready to serve. (At least 2 hours)

Store any leftovers in the fridge. (If you have any!)

You can make this in a 9 X 13 pan if you prefer or even a 10 inch pie plate if you want it thicker.

You will just have to adjust your cooking times accordingly!

This is a perfect summer dessert and can be made with frozen rhubarb if you don't have fresh. 

The flavors and textures make this a wonderfully different square to bring to a potluck or to share with the family. 

Looking for tons of fun and tasty links? Check out these fab linky parties - Hun... What's For Dinner?, New Mrs Adventures, Lou Lou Girls, Dizzy Busy & Hungry, Nap Time Is My Time, Carole's Chatter