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Rhubarb Swirl Cheesecake

I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well. —Carol Witczak, Tinley Park, Illinois

12-14 ServingsPrep: 40 min. Bake: 1 hour + chilling

Ingredients

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs, lightly beaten

Directions

In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to
a boil. Reduce heat; cook and stir until thickened and rhubarb is
tender. Set aside.
In a small bowl, combine cracker crumbs and butter. Press onto the
bottom of a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 7-9 minutes or until lightly browned. Cool on a
wire rack.
In a large bowl, beat cream cheese and remaining sugar until smooth.
Beat in the sour cream, white chocolate, cornstarch, vanilla and
salt until smooth. Add eggs; beat just until combined.

2 of 2

Rhubarb Swirl Cheesecake (continued)

Directions (continued)

Pour half of the filling into crust. Top with half of the rhubarb
sauce; cut through batter with a knife to gently swirl rhubarb.
Layer with remaining filling and rhubarb sauce; cut through top
layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 18 in.
square). Securely wrap foil around pan. Place in a large baking pan;
add 1 in. of hot water to larger pan. Bake at 350° for 60-70
minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Cover and chill overnight.
Refrigerate leftovers. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 264 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.