Rhubarb Cheesecake Dessert Recipe

Description

2013 and 2014 Rhubarb Baking Contest Winner - Rhubarb Dessert Category.

Ingredients

• Bottom Crust:
• 1 c. all purpose flour
• 1/2 c. packed brown sugar
• 1/4 tsp. salt
• 1/4 c. cold butter
• 1/2 c. walnuts, chopped
• 1 tsp. vanilla extract
• Filling:
• 2 - 8 oz. packages cream cheese, softened
• 3/4 c. sugar
• 3 eggs, lightly beaten
• 1 tsp. vanilla extract
• Topping:
• 1 c. sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. ground cinnamon
• 1/4 c. water
• 3 c. chopped fresh rhubarb

Instructions

Bottom Crust:
In a bowl, combine flour, brown sugar, and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 9x13” baking pan. Bake at 375 degrees for 10 minutes. Cool slightly.

Filling:
In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Add vanilla. Pour over crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.

Topping:
In a large saucepan, combine the sugar, cornstarch, and cinnamon. Gradually add water and stir until smooth. Add rhubarb. Bring to a boil over medium heat. Cook and stir for 5 minutes or until thickened. Cool slightly. Pour over filling. Refrigerate at least 1 hour.
Refrigerate leftovers.

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