Rhubarb Cheesecake Dessert
Total TimePrep: 30 min. + cooling Bake: 20 min. + chilling
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 3 cups chopped fresh or frozen rhubarb, thawed and drained
- 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-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
- In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 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 stir in water 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 piece: 276 calories, 12g fat (6g saturated fat), 67mg cholesterol, 132mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 5g protein.
Jun 15, 2020
Delicious! Based on another review, I doubled the amount of rhubarb (6 cups chopped) and it was the right amount. I found the cinnamon to be slightly overpowering, so would do less next time. I also think the topping would be great with strawberries mixed in with the rhubarb.
Jun 22, 2015
I liked this dessert - unique way to use rhubarb when it's in season and the cheesecake and crust were very good. I gave it four stars because the amount of rhubarb was far from enough to adequately cover the cheesecake layer, and I had used a heaping four cups of rhubarb, measured while frozen, instead of the three cups the recipe called for. The resulting topping was thin; next time I would double the amount. I also added a couple drops of red food coloring when the sauce had cooled for extra color.
May 30, 2015
So so sooooo good. I used 4 cups fresh rhubarb and added just a sprinkle of a red colored jello for some visual appeal.
May 21, 2013
This has been a tried and true for me since it was first published in 1998. The review wouldn't let me click on stars, but I would give it more than 5 if I could!
Aug 14, 2012
This was an excellent dessert. The recipe was easy to prepare and I believe very versatile as you could vary the topping. I saved this recipe!
Jul 3, 2012
A little time consuming, but, oh so good!!!
Sep 2, 2011
I thought it was too sweet, so will cut some of the sugar. I think fresh rhubarb would be better, but all I had was frozen. Will try it again next spring when our rhubarb is ready to be picked.
Jun 10, 2011
soooo good !!!!
Jun 5, 2011
Absolutely scrumptious! I took this to a potluck and received a half dozen requests for the recipe.
Aug 19, 2010
To cut back on calories, I used a low fat graham cracker crust and light cream cheese. So delicious!!!! I brought it into work and it was devoured in no time at all. Received rave reviews!