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Rhubarb Cheesecake Recipe

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This recipe for Rhubarb Cheesecake, by , is from The Holtberg Family 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:  
Bobbi Holtberg

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

1 cup flour
cup sugar
cup cold butter

Filling:

2 cups inch rhubarb pieces
cup sugar
1 Tbsp flour

Cream Layer:

11 ounces cream cheese
cup sugar
2 eggs

Topping:

8 ounces sour cream
2 Tbsp sugar
1 tsp vanilla extract

Directions:
Directions:
Heat oven to 375

Make crust by cutting butter into flour and sugar. Pat into a 10 inch deep dish pie plate or spring form pan.

Mike filling ingredients and pour into crust and bake for 15 minutes. Remove from oven and turn down oven to 350

Mix cream layer and pour over rhubarb layer and bake for 30 minutes.

Remove from oven and cool for 30 minutes. Mix creamy topping layer and pour over cheesecake. Chill in fridge at least 3 hours before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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