The best delicious Rhubarb Crisp Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Crisp Cheesecake recipe today!
Hello my friends, this Rhubarb Crisp Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Crisp Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Crisp Cheesecake.
What Makes This Rhubarb Crisp Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Crisp Cheesecake.
Ready to make this Rhubarb Crisp Cheesecake Recipe? Let’s do it!
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-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.
Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g
Carbohydrate; 160mg Cholesterol; 423mg Sodium
NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If
you can’t find fresh rhubarb, use frozen.
Yields
8 Servings
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