Rhubarb Cheesecake Dessert

By Judge99

Ingredients

• Filling:
• Crust
• 1 C. flour
• 1/2 C. packed brown sugar
• 1/4 tsp. salt
• 1/4 c. cold butter
• 1/2 c. chopped walnuts
• 1 tspd vanilla extract
• 2 pkgs (8 oz. each) cream cheese,
• softened
• 3/4 c. sugar
• 3 eggs
• 1 tsp vanilla extract
• Topping:
• 3 cups chopped fresh or frozen rhubarb, thawed and drained
• 1 c. sugar
• 1/4 c. water
• 1 tbsp cornstarch
• 1/4 tsp. ground cinnamon
• 3 - 4 drops red food coloring, opt.

Details

Servings 12

Preparation

Step 1

CRUST:
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. x 2-in. baking dish. Bake at 375 for 10 minutes. Cool slightly

FILLING:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool.

TOPPING:
In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from the heat; cool. Pour over filling. Cover and refrigerate for a least 1 hour.