Creamy Rhubarb Cheesecake Dessert

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is another way I like to use the rhubarb when it's in season. The rhubarb gives it a tangy flavor. Feel free to add some strawberries to the rhubarb if you would like. Prep time does not include chilling time.

Ingredients Nutrition

Directions

  1. In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
  2. Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
  3. Bake at 350 degrees for 15 minutes.
  4. Combine the rhubarb, sugar and flour; spoon over the crust.
  5. Bake for 15 minutes.
  6. Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
  7. Add eggs, one at a time, beating well after each addition.
  8. Pour over hot rhubarb layer.
  9. Bake for 30 minutes.
  10. Combine sour cream, sugar and vanilla; spread over hot cheesecake.
  11. Cool on wire rack for 1 hour.
  12. Refrigerate overnight.
  13. Sprinkle with additional pecans if desired.
Most Helpful

4 5

I found that the crust and cheesecake were delicious, and the recipe was easy to make, however the sour cream topping was a bit odd. Next time I make this, I'm waiting till the cake cools, and topping it with either cool whip or sweetened whipped cream instead of the sour cream layer.