Rhubarb Cheesecake Dessert
Prize-winning dessert at our 2016 Rhubarb Festival.
INGREDIENTS
Bottom crust:
1 cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon salt
¼ cup cold butter
½ cup walnuts, chopped
1 teaspoon vanilla extract Filling:
2 (8-ounce) packages cream cheese, softened
¾ cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
Topping:
1 cup sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ cup water
3 cups chopped fresh rhubarb
INSTRUCTIONS
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 9-by-13-inch baking pan. Bake at 375 degrees for 10 minutes. Cool slightly.
In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Add vanilla. Pour over crust. Bake for 20 to 25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually add water and stir 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.