Rhubarb crisp cheesecake

Yield: 8 Servings

Measure Ingredient
1½ cup Vanilla wafer crumbs
⅓ cup Butter, melted
½ teaspoon Cinnamon
500 grams Cream cheese
½ cup Granulated sugar
2 Eggs
¼ cup Whipping cream
1 tablespoon Orange rind, grated
1 teaspoon Vanilla
2 tablespoons All-purpose flour
Rhubarb Topping:
4 cups Rhubarb, chopped
⅓ cup Brown sugar, packed
⅓ cup Granulated sugar
1 teaspoon Cinnamon
½ cup All-purpose flour
⅓ cup Brown sugar, packed
1 teaspoon Cinnamon
¼ cup Butter
1 tablespoon Powdered sugar

CRUST

FILLING

CRISP TOPPING

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 350¡ 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.

Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by Kim <krobb@...> on Jul 6, 1997

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