Creamy Rhubarb Cheesecake Dessert
"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
- Ingredients:
- 14
- Serves:
-
14-16
ingredients
-
Crust
- 1⁄2 cup butter, cold
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup pecans, chopped
-
Rhubarb Layer
- 4 cups sliced rhubarb
- 1⁄2 cup sugar
- 2 tablespoons all-purpose flour
-
Cheesecake Layer
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
-
Topping
- 1 1⁄2 cups sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- additional pecans, chopped (optional)
directions
- In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
- Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
- Bake at 350 degrees for 15 minutes.
- Combine the rhubarb, sugar and flour; spoon over the crust.
- Bake for 15 minutes.
- Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour over hot rhubarb layer.
- Bake for 30 minutes.
- Combine sour cream, sugar and vanilla; spread over hot cheesecake.
- Cool on wire rack for 1 hour.
- Refrigerate overnight.
- Sprinkle with additional pecans if desired.
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Reviews
-
I found that the crust and cheesecake were delicious, and the recipe was easy to make, however the sour cream topping was a bit odd. Next time I make this, I'm waiting till the cake cools, and topping it with either cool whip or sweetened whipped cream instead of the sour cream layer.
Tweaks
-
I found that the crust and cheesecake were delicious, and the recipe was easy to make, however the sour cream topping was a bit odd. Next time I make this, I'm waiting till the cake cools, and topping it with either cool whip or sweetened whipped cream instead of the sour cream layer.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
