Tuesday, July 15, 2008

Rhubarb Cheesecake

"Another rhubarb recipe. I found this on allrecipes.com, but I made a few changes. It was suppose to be made in a 9 in spring form pan, but I don't have one (or know what one is) so I added more ingredients to fill a 9x13 dish. It also called for a sauce on top of sour cream sugar and vanilla, but I forgot to use it and it was awesome anyways, so I didn't include it. A review also suggested the pecan sandies as a crust instead of flour butter and sugar, so I included her/his suggestion. If you'd like to see the original follow this link: http://allrecipes.com/Recipe/Rhubarb-Cheesecake/Detail.aspx "


1 package "Pecan Sandies Shortbread cookies"
1/2 cup butter

4 cups diced rhubarb
1 cup white sugar
1 1/2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese
3/4 cups white sugar
3 eggs


Preheat oven to 375 degrees F. Crush cookies by putting them in a bag and pounding it with a rolling pin, or meat tenderizer utensil (flat side). Melt 1 stick butter. In medium bowl mix cookie crumbs with melted butter. Press into bottom of 13x9 inch baking dish. Bake for 7 minutes...

meanwhile, in a medium bowl, toss together the chopped rhubarb, 1 cup sugar and 1 1/2 tablespoons flour. Pour onto baked crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
In a large bowl, beat the cream cheese and 3/4 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set.

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