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Rhubarb Cheesecake Dessert

Kraft Memeber Recipe
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Makes: 12-15 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 cup all-purpose 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 extract
  • FILLING
  • 2 packages (8 ounce each) 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 cinnamon
make it
In a bowl, combine flour, brown sugar and salt. Cut in butter until you have coarse crumbs. Stir in walnuts and vanilla. Press into a GREASED 9X13 pan. Bake at 375 for 10 min. Cool slightly

In a mixing bowl, beat cheese and sugar until fluffy. Add eggs and vanilla, mix well. Pour over crust. Bake for 20-25 minutes until center is set and it is light brown around the edges. Cool.

In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon. Cook and stir until thickened, about 5 minutes. Cool. Pour over filling. Chill at least one hour.
Notes
I used the last of my frozen rhubarb. It took 8 cups frozen to yield 3 cups for the topping.

Pecans would also be good in the crust.
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