Cheesecake, Rhubarb

By Judge99

Ingredients

• FILLING:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1/2 cup chopped Diamond of California® Walnuts
• 1 teaspoon vanilla extract
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• TOPPING:
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 cup water
• 3 cups chopped fresh or frozen rhubarb, thawed and drained

Preparation

Step 1

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.