posted by glenda 06-20-101 7:56 AM
Rhubarb Cheesecake Dessert
1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter or margarine
1/2 cup chopped walnuts
1 teaspoon vanilla
Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 to 4 drops of red food coloring, optional
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnut and vanilla. Press into a greased 9 x 13 pan. Bake at 375 for 10 minutes. Cool slightly.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20 - 25 minutes or until center is set and edges are a light brown. Cool.
In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from heat; cool. Pour over filling. Cover and refrigerate for at least 1 hour.