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"The belly rules the mind."--Spanish Proverb

Strawberry-Rhubarb Cheesecake Squares Recipe

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This recipe for Strawberry-Rhubarb Cheesecake Squares is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¾ cup butter
1/3 cup packed brown sugar
1 ½ cup flour
½ cup coarsely chopped pecans
2 pkg. reduced fat cream cheese 2 eggs
1 ¾ cup sugar, divided
2 tsp. vanilla
¾ pound fresh or frozen rhubarb, chopped (3 cups)
1 cup sliced fresh strawberries
4 tsp. cornstarch
¼ cup water
½ cup finely chopped pecans

Directions:
Directions:
Grease 9x13-inch baking pan. Combine butter, brown sugar, flour and coarse pecans;
Press on bottom of greased pan. Bake @ 375° until browned (10-12 minutes). Combine cream cheese, eggs, ¾ cup of sugar and vanilla; beat until smooth. Pour over crust; return to combine rhubarb, remaining 1 cup sugar and strawberries. Dissolve cornstarch in water; stir in fruit mixture. Bring to a boil; reduce heat to medium and cook; stirring constantly; until rhubarb is tender and mixture is thickened (8-10 min.). Cool slightly; spread fruit mixture over cheesecake. Sprinkle top with pecans; refrigerate 8 hours or overnight. Cut into squares.

Number Of Servings:
Number Of Servings:
12 to 16
Personal Notes:
Personal Notes:
These are a crowd pleaser at any event!

 

 

 

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