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Rhubarb Crisp Cheesecake

Crust
1 1/2 c Vanilla wafer crumbs
1/3 c Butter, melted
1/2 ts Cinnamon


Filling
500 g Cream cheese
1/2 c Granulated sugar
2 Eggs
1/4 c Whipping cream
1 tb Orange rind, grated
1 ts Vanilla
2 tb All-purpose flour


Rhubarb Topping:
4 c Rhubarb, chopped
1/3 c Brown sugar, packed
1/3 c Granulated sugar
1 ts Cinnamon


Crisp Topping
1/2 c All-purpose flour
1/3 c Brown sugar, packed
1 ts Cinnamon
1/4 c Butter
1 tb Powdered sugar


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.


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