Creamy Rhubarb Cheesecake Dessert

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.

• Ready In: 1 hr 5 mins
• Serves: 14-16

Ingredients

• Crust

• 1⁄2 cup butter, cold
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup pecans, chopped

• Rhubarb Layer

• 4  cups  sliced rhubarb
• 1⁄2 cup sugar
• 2  tablespoons all-purpose flour

• Cheesecake Layer

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1  teaspoon vanilla extract
• 3  eggs

• Topping

• 1 1⁄2 cups sour cream
• 3  tablespoons sugar
• 1  teaspoon vanilla extract
•  additional pecans, chopped (optional)

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.