Name: Rhubarb Cheesecake Dessert
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup all-purpose flour -; 1/2 cup packed brown sugar -; 1/4 teaspoon salt -; 1/4 cup cold butter -; 1/2 cup chopped walnuts -; 1 teaspoon vanilla extract -; Filling: -; 2 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 3 eggs, lightly beaten -; 1 teaspoon vanilla extract -; Topping: -; 1 cup sugar -; 1 tablespoon cornstarch -; 1/4 teaspoon ground cinnamon -; 1/4 cup water -; 3 cups chopped fresh or frozen rhubarb, thawed and drained -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Cheesecake Dessert

1. 1 cup all-purpose flour -

2. 1/2 cup packed brown sugar -

3. 1/4 teaspoon salt -

4. 1/4 cup cold butter -

5. 1/2 cup chopped walnuts -

6. 1 teaspoon vanilla extract -

7. Filling: -

8. 2 packages (8 ounces each) cream cheese, softened -

9. 3/4 cup sugar -

10. 3 eggs, lightly beaten -

11. 1 teaspoon vanilla extract -

12. Topping: -

13. 1 cup sugar -

14. 1 tablespoon cornstarch -

15. 1/4 teaspoon ground cinnamon -

16. 1/4 cup water -

17. 3 cups chopped fresh or frozen rhubarb, thawed and drained -

How to cook deliciously - Rhubarb Cheesecake Dessert

1. Stage

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 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.

2. Stage

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

3. Stage

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