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Add a photoThis is creamy and tangy and if you would like to sweeten it up a bit, add some strawberries.
Ingredients
- Crust:
- 1/2 Cup Butter Cubed
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup Toasted Pecans, Chopped
- Rhubarb Layer:
- 4 Cups Fresh or Frozen Rhubarb, Sliced
- 1/2 Cup Granulated Sugar
- 2 Tbsp. All Purpose Flour
- Cheesecake Layer:
- 16 Oz. Reduced-Fat Cream Cheese, Softened
- 1/2 Cup Granulated Sugar
- 1 Tsp. Vanilla Extract
- 3 Large Eggs, Lightly Beaten
- Topping:
- 1 1/2 Cups Non-Fat Sour Cream
- 3 Tbsp. Granulated Sugar
- 1 Tsp. Vanilla Extract
- Additional Toasted Chopped Pecans For Garnish
Directions
For Crust & Rhubarb Layers:
1.
In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
2.
Bake crust at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Cheesecake Layer:
1.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
2.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
For Topping:
1.
Combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
2.
Refrigerate overnight. Refrigerate leftovers.
Note:
1.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 16 servings | |
| Calories 326 | |
| Calories from Fat 194 | 60% |
| Total Fat 22.14g | 28% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 163mg | 7% |
| Potassium 172mg | 5% |
| Total Carbs 27.76g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 17.02g | 11% |
| Protein 5.04g | 8% |
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