• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rhubarb Crisp Cheesecake

  • Recipe Submitted by on

Category: Desserts, Cheesecakes

 Ingredients List

  • -----------------------------------CRUST-----------------------------------
  • 1 1/2 c Vanilla wafer crumbs
  • 1/3 c Butter, melted
  • 1/2 ts Cinnamon

 Directions

FILLING
500 g Cream cheese
1/2 c Granulated sugar
2 Eggs
1/4 c Whipping cream
1 tb Orange rind, grated
1 ts Vanilla
2 tb All-purpose flour
Rhubarb Topping:
4 c Rhubarb, chopped
1/3 c Brown sugar, packed
1/3 c Granulated sugar
1 ts Cinnamon

CRISP TOPPING
1/2 c All-purpose flour
1/3 c Brown sugar, packed
1 ts Cinnamon
1/4 c Butter
1 tb Powdered sugar

Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into
foil-lined 9 inch square pan.

Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange
rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over
crust. Bake in 350ยก F oven for 30 to 35 minutes or until top of cake is
just set. Let cool for at least 10 minutes.

Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine
rhubarb with brown and granulated sugars and cinnamon. cook over
medium-high heat for 15 to 25 minutes or until rhubarb is thick and saucy.
Spread over cooled cheesecake.

Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until
crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden
brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours.

Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g
Carbohydrate; 160mg Cholesterol; 423mg Sodium

NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If
you can't find fresh rhubarb, use frozen.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?