Dessert Recipes
Rhubarb Cheesecake Dessert
Yield: 12 to 15 servings
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
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
Topping
- 3 cups chopped fresh or frozen rhubarb, thawed and drained
- 1 cup granulated sugar (optional)
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 3 to 4 drops red food coloring (optional)
Instructions
Crust
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs.
- Stir in walnuts and vanilla extract.
- Press into a greased 13 x 9 inch baking dish.
- Bake at 375 degrees F for 10 minutes.
- Cool slightly.
- Meanwhile, prepare filling.
Filling
- In a mixing bowl, beat cream cheese and sugar until light and fluffy.
- Add eggs and vanilla extract; mix well. Pour over the crust.
- Bake for 20 to 25 minutes or until center is set and edges are light brown. Cool.
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Topping
- In a saucepan, combine 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 at least 1 hour.