Rhubarb Cheesecake Dessert

(from erkeller’s recipe box)

Source: Carol Keller

Serves 12 people

Categories: Dessert

Ingredients

  • Crust:
  • 1 c. all-purpose flour
  • 1/2 c. packed brown sugar
  • 1/4 t. salt
  • 1/4 c. cold butter
  • 1 t. vanilla extract
  • 1/2 c. chopped walnuts (optional)
  • Filling:
  • 16 oz. cream cheese, softened
  • 3/4 c. sugar
  • 3 eggs
  • 1 t. vanilla extract
  • Topping:
  • 3 c. chopped rhubarb (fresh or frozen), thawed and drained
  • 1 c. sugar
  • 1/4 c. water
  • 1 T. cornstarch
  • 1/4 t. ground cinnamon
  • 3-4 drops red food coloring (optional)

Directions

  1. In a bowl, combine flour, brown sugar, and salt.

  2. Cut in butter until crumbly.

  3. Stir in walnuts and vanilla.

  4. Press into greased 13 × 9 × 2 in. pan.

  5. Bake at 375° for 10 min.

  6. Cool slightly.

  7. In a mixing bowl, beat cream cheese and sugar until light and fluffy.

  8. Add eggs and vanilla and mix well.

  9. Pour over crust.

  10. Bake for 20-25 min. or until center is set and edges are light brown.

  11. Cool.

  12. In a sauce pan, combine the rhubarb, sugar, water, cornstarch, and cinnamon.

  13. Bring to a boil over medium heat.

  14. Cook, stirring constantly until mixture thickens, about 5 min.

  15. Stir in food coloring if desired.

  16. Remove from heat and cool.

  17. Pour over filling.

  18. Cover and refrigerate for at least one hour.

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