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Rhubarb Cheesecake Layer Dessert

 Rhubarb Cheesecake Layer Dessert
Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."
14-16 ServingsPrep: 20 min. Bake: 45 min. + chilling

Ingredients

  • 1/2 cup butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • RHUBARB LAYER:
  • 4 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional

Directions

  • In a large bowl, cut butter into flour until mixture resembles coarse
  • crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in.
  • baking pan.
  • Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour;

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Rhubarb Cheesecake Layer Dessert (continued)

Directions (continued)

  • spoon over the crust. Bake for 15 minutes.
  • Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla
  • until smooth. Add eggs, beat on low speed just until combined.
  • Pour over hot rhubarb layer. Bake for 30-35 minutes or until center
  • is almost set. Cool on a wire rack for 10 minutes. Meanwhile,
  • combine the sour cream, sugar and vanilla; spread over hot
  • cheesecake. Sprinkle with additional pecans if desired. Cool on wire
  • rack for 1 hour.
  • Refrigerate overnight. Refrigerate leftovers.
  • Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.