RHUBARB-TOPPED CHEESECAKE

Rhubarb-Topped Cheesecake image

No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat. &mdashRuth Eisenreich, Catonsville, Maryland

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

3/4 cup graham cracker crumbs (about 10 squares)
1/2 teaspoon ground cinnamon
3 tablespoons reduced-fat margarine, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup fat-free vanilla yogurt
3/4 cup sugar
1 cup egg substitute
1 teaspoon grated lemon zest
1/4 cup lemon juice
TOPPING:
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons plus 1/2 cup cold water, divided
1 tablespoon cornstarch
Red food coloring, optional

Steps:

In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon zest and juice. Pour filling over crust. , Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. , In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

Nutrition Facts : Calories 259 calories, Fat 7g fat, Cholesterol 14mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate, Fiber 8g protein.