STRAWBERRY RHUBARB CHEESECAKE

Strawberry Rhubarb Cheesecake image

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Provided by My Food and Family

Categories Dairy

Time 6h45m

Yield 16 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. cornstarch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Steps:

Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g