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Rhubarb Cheesecake Layer Dessert

Total Time

Prep: 20 min. Bake: 45 min. + chilling

Makes

16 servings

Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."

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 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans, optional

Directions

  1. 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.
  2. Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
  3. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
  4. 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.
  5. Refrigerate overnight. Refrigerate leftovers.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 296 calories, 18g fat (10g saturated fat), 86mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 5g protein.

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