rhubarb cheesecake
If you are like me, you love rhubarb and can't get enough good rhubarb recipes...you must try this one! Move over berry cheesecakes and make room for rhubarb! I have yet to find another rhubarb cheesecake recipe I like more! It is so impressive to serve and fun to make. I hope you enjoy it as much as we do.
prep time
30 Min
cook time
45 Min
method
---
yield
12 serving(s)
Ingredients
- 1 cup plus 2 tbsp. flour divided
- 1/2 cup butter
- 2 packages 8 ounces each, cream cheese
- 1 cup sour cream
- 1 1/4 cups plus 2 tbsp. sugar, divided
- 3 cups chopped rhubarb
- 2 - eggs
- 1 teaspoon vanilla extract
How To Make rhubarb cheesecake
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Step 1Preheat oven to 375 degrees.
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Step 2In medium bowl, combine 1 cup flour, 1/4 cup sugar and butter. Mix until crumbly and pat into bottom of a 9 inch springform pan.
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Step 3In medium bowl, toss together rhubarb, 1/2 cup sugar and 2 tbsp. flour. Pour onto crust.
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Step 4Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
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Step 5In a large bowl, beat cream cheese and another 1/2 cup sugar until creamy. Beat in eggs one at a time. Pour over hot rhubarb in pan. Place on cookie sheet.
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Step 6Return to oven and bake 30 minutes or until filling is set.
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Step 7In a small bowl, combine sour cream, 2 tbsp. sugar and vanilla. Spread over cheesecake while still hot. Let cool completely and chill. Loosen the edges of the cake and Carefully remove sides of pan. Cut and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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