RHUBARB CHEESECAKE LAYER DESSERT

Rhubarb Cheesecake Layer Dessert image

Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."

Provided by Taste of Home

Time 1h5m

Yield 14-16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
RHUBARB LAYER:
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

Steps:

In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. , Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes., Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined. , Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour., Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 296 calories, Fat 18g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.