Recipe Swappers

Rhubarb Cheesecake

submitted by Cheryl Mendez

1 cup flour
1/4 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon flour
2 (8 oz.) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. In a medium bowl, combine 1 cup flour, 1/4 cup sugar, 1/2 cup chopped nuts and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 2 tablespoons flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
3. In a large bowl, beat the cream cheese and the 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
4. Bake in the preheated oven for 30 minutes or until filling is set. Cover with sour cream topping while still hot.
5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

posted by Unknown @ 9:02 AM