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Rhubarb Cheesecake Dessert




Source of Recipe


garden fresh recipes magazine from "taste of Home"


List of Ingredients




1 cup all purpose flour
1/2 cup packed brown sugar
1/4 tsp. salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 tsp. vanilla extract

Filling:
2 pkg.(8oz) cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract

Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
3-4 drops red food coloring, optional

Recipe



In a bowl, combine flour, brown sugar an salt, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13x9 inch baking pan. Bake at 375 degrees for 10 minutes. Cool slightly.

In a mixing bowl, beat cream cheese and sugar utnil 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 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, babout 5 minutes. Stir in food coloring if desired. Remove from the heat, cool. Pour over filling, cover and put in fridge for at least 1 hour.

12-15 servings.