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Rhubarb Cheesecake

Source of Recipe

RGM


List of Ingredients

Crust:
-1 cup all-purpose flour
-1/2 cup packed brown sugar
-1/4 teaspoon salt
-1/4 cup cold butter or margarine
-1/2 cup chopped walnuts
-1 teaspoon vanilla extract

Filling
-16 ounces cream cheese, softened
-3/4 cup granulated sugar
-3 eggs
-1 teaspoon vanilla extract

Topping
-3 cups chopped fresh or frozen rhubarb, thawed and drained
-1 cup granulated sugar (optional)
-1/4 cup water
-1 tablespoon cornstarch
-1/4 teaspoon ground cinnamon
-3 to 4 drops red food coloring (optional)




Recipe

Crust:
-In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs.
-Stir in walnuts and vanilla extract.
-Press into a greased 13 x 9-inch baking dish.
-Bake at 375 degrees for 10 minutes.
-Cool slightly.
-Meanwhile, prepare filling.

Filling:
-In a mixing bowl, beat cream cheese and sugar until light and fluffy.
-Add eggs and vanilla extract; mix well.
-Pour over the crust.
-Bake for 20 to 25 minutes or until center is set and edges are light brown.
-Cool.

Topping:
-In a saucepan, combine 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 at least 1 hour.

Yields 12 to 15 servings.