Tested till perfect Cheesecake Pie with Rhubarb Sauce

Cheesecake Pie with Rhubarb Sauce

With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1-3/4 cups 1-3/4cupscrushed oatmeal cookieoatmeal cookies
  • 3 tbsp 3tbspunsalted butter, melted


  • 1-1/2 pkg (8 oz/250 g each) 1-1/2pkg (8 oz/250 g each)cream cheese, softened
  • 1/3 cup 1/3cupgranulated sugar
  • 1/3 cup 1/3cupsour cream
  • 1 1eggeggs
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspgrated orange rind


  • 4 cups 4cupschopped fresh rhubarb
  • 1 cup 1cupgranulated sugar
  • 2 tbsp 2tbspcornstarch
  • 2 tbsp 2tbsporange juice
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In bowl, stir cookies with butter; press onto bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm to the touch, 10 to 12 minutes. Let cool.

Filling: Meanwhile, in large bowl, beat cream cheese with sugar until fluffy; beat in sour cream, egg, egg yolk and orange rind. Spread in pie shell.

Bake in 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 4 hours.

Sauce: In saucepan, stir rhubarb with sugar over medium heat until boiling and sugar melts, about 3 minutes. Whisk cornstarch with orange juice; whisk into rhubarb mixture and boil until thickened and opaque, about 1 minute. Let cool. Serve with cheesecake. (Make-ahead: Cover and refrigerate pie and topping separately for up to 24 hours.)

Nutritional Information Per each of 10 servings: about

cal 391 pro 6g total fat 22g sat. fat 12g
carb 45g fibre 1g chol 92mg sodium 194mg
potassium 224mg

% RDI:

calcium 8 iron 9 vit A 20 vit C 8
folate 10
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