"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Strawberry Rhubarb Cheesecake Recipe

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This recipe for Strawberry Rhubarb Cheesecake, by , is from Annypanny's Cookbook Project, 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!

Contributor:  
Contributor:  
Ann DeLong

Category:
Category:

Ingredients:  
Ingredients:  
For the Crust/Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 cup Butter, chilled

For the Filling:
4 cups chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 cups sugar (divided)
2 eggs
1 tsp. vanilla

Directions:
Directions:
In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until the mixture becomes coarse crumbs.About pea to marble-size.

Pour half of the mixture into the bottom of a parchment-lined 9x13" pan. Press it down to create the crust.
Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.

In a medium-sized bowl, coat the rhubarb with the jello and 1/2 cup of the sugar. (See note above if you want to substitute fresh strawberries.)
Pour the cream cheese mixture over the partially-baked crust, and spread it evenly
Sprinkle the coated rhubarb/strawberry mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won't be able to do a lot of spreading without getting it all mixed up).
Top with the remaining crust mixture

Bake at 350-degrees (F) for 40-45 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly.

Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours

 

 

 

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