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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubarb Cheesecake Dessert Recipe

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This recipe for Rhubarb Cheesecake Dessert is from Dahlke 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:  
Crust:
1 c. flour
1/4 tsp. salt
1/2 c. chopped walnuts
1/2 c. packed brown sugar
1/4 c. cold butter
1 tsp. vanilla
Filling:
2 pkgs. (8oz.) cream cheese, softened
3/4 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla
Topping:
1 c. sugar
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
3 c. chopped rhubarb
Directions:
Directions:
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla. Press into a greased 9x13 pan. Bake at 375º for 10 min, cool slightly.
In a large bowl, beat cream cheese and sugar until light and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 min. or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 min. or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

 

 

 

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