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Rhubarb Cheesecake Dessert Recipe

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This recipe for Rhubarb Cheesecake Dessert, by , is from OUR RECIPE BOX, 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!

Nancy Patterson


1 c flour
1/2 c packed brown sugar
1/4 t salt
1/4 c cold butter
1/2 c chopped walnuts
1t vanilla

2pkgs (8oz) softened cream cheese
3/4 c sugar
3 eggs
1 t vanilla

3c chopped fresh or frozen rhubarb, thawed and drained
1 c sugar
1/4 c water
1 T cornstarch 1/4 t cinnamon
3 or 4 drops of red food coloring (opt)

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press onto bottom of a greased 13x9 pan. Bake at 375 for 10 minutes. Cool slightly. 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. IN a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon;; bring to a boil over med. heat. Cook, stirring constantly. Cover and refrigerate for at least 1 hour.

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