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Creamy Rhubarb Cheesecake Dessert

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“This is another way I like to use the rhubarb when it's in season. The rhubarb gives it a tangy flavor. Feel free to add some strawberries to the rhubarb if you would like. Prep time does not include chilling time.”
READY IN:
1hr 5mins
SERVES:
14-16
UNITS:
US

Ingredients Nutrition

Directions

  1. In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
  2. Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
  3. Bake at 350 degrees for 15 minutes.
  4. Combine the rhubarb, sugar and flour; spoon over the crust.
  5. Bake for 15 minutes.
  6. Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
  7. Add eggs, one at a time, beating well after each addition.
  8. Pour over hot rhubarb layer.
  9. Bake for 30 minutes.
  10. Combine sour cream, sugar and vanilla; spread over hot cheesecake.
  11. Cool on wire rack for 1 hour.
  12. Refrigerate overnight.
  13. Sprinkle with additional pecans if desired.

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