Rhubarb cheesecake dessert

Rhubarb cheesecake dessert

Ingredients/Components

• eggs - 3 item
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• cornstarch - 1 Tbsp
• 8 oz - 2 pkg
• ground cinnamon - 1/4 tsp
• cup water - 1/4 item
• cup sugar - 3/4 item
• cup all-purpose flour - 1 item
• cup chopped walnuts - 1/2 item
• cup packed brown sugar - 1/2 item
• cups chopped fresh or frozen rhubarb, thawed and drained - 3 item
• cup cold butter or margarine - 1/4 item
• to 4 drops red food coloring, optional - 3 item

How to make rhubarb cheesecake dessert:

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 X 9 X 2 inch baking dish. Bake at 375 degrees for 10 minutes. Cool slightly. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20 - 25 minutes or until center is set and edges are light brown. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon, bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from the heat, cool. Pour over filling. Cover and refrigerate for 1 hour.

Recipe categories: Cheesecake, Desserts, < 60 mins.