• 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


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

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.

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