RHUBARB CHEESECAKE RECIPE

Rhubarb Cheesecake Recipe image

Incorporate tasty rhubarb into one of your favorite cakes with this delicious Rhubarb Cheesecake Recipe. A pretty topping of apricot jam provides the perfect finishing touch in this Rhubarb Cheesecake Recipe.

Provided by My Food and Family

Categories Dairy

Time 6h15m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups chopped rhubarb
1 cup sugar, divided
1/4 cup water
1 Tbsp. cornstarch
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 eggs
2 Tbsp. apricot jam

Steps:

Heat oven to 350ºF.
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Cool.
Bring rhubarb, 1/4 cup sugar, water and cornstarch to boil in medium saucepan on medium heat. Cook on medium-low heat 5 to 7 min. or until thickened, stirring frequently.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Top with rhubarb mixture; swirl batters gently with knife.
Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave jam in microwaveable dish on HIGH 20 sec.; brush on cheesecake.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5644 g, Sugar 0 g, Protein 4 g