rhubarb cheesecake
(1 rating)
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.
(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For rhubarb cheesecake
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1 cplus 2 tbsp. flour divided
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1/2 cbutter
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2 pkg8 ounces each, cream cheese
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1 csour cream
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1 1/4 cplus 2 tbsp. sugar, divided
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3 cchopped rhubarb
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2eggs
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1 tspvanilla extract
How To Make rhubarb cheesecake
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1Preheat oven to 375 degrees.
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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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3In medium bowl, toss together rhubarb, 1/2 cup sugar and 2 tbsp. flour. Pour onto crust.
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4Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
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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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6Return to oven and bake 30 minutes or until filling is set.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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