Rhubarb Cheesecake

Nutritional Facts 1 serving (1 piece) equals 276 calories, 12 g fat (6 g saturated fat), 67 mg cholesterol, 132 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein
Photo by Sherry H.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • CRUST:

  • 1

    cup all-purpose flour

  • 1/2

    cup packed brown sugar

  • 1/4

    teaspoon salt

  • 1/4

    cup cold butter

  • 1/2

    cup chopped walnuts

  • 1

    teaspoon vanilla extract

  • FILLING:

  • 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 (Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.)

Directions

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.

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