Rhubarb Cheesecake Layer Dessert Recipe

Name: Rhubarb Cheesecake Layer Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, cubed; 1-1/2 cups all-purpose flour; 1/2 cup chopped pecans; 4 cups sliced fresh or frozen rhubarb; 1/2 cup sugar; 2 tablespoons all-purpose flour; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; 1-1/2 cups sour cream; 3 tablespoons sugar; 1 teaspoon vanilla extract; Additional chopped pecans, optional

Servings: persons

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

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 at 350u00b0 for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
3
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
4
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
5
Refrigerate overnight. Refrigerate leftovers.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, cubed, 1-1/2 cups all-purpose flour, 1/2 cup chopped pecans, 4 cups sliced fresh or frozen rhubarb, and more.

Yes, Rhubarb Cheesecake Layer Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cheesecake Layer Dessert

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