Creamy Rhubarb Cheesecake Recipes

Steps:

• In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 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. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Steps:

• 1. FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
• 2. FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
• 3. FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
• 4. FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
• Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

Steps:

• Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
• Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
• Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
• Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
• Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
• Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
• Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
• Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
• Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

Steps:

• In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
• Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
• Bake at 350 degrees for 15 minutes.
• Combine the rhubarb, sugar and flour; spoon over the crust.
• Bake for 15 minutes.
• Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Pour over hot rhubarb layer.
• Bake for 30 minutes.
• Combine sour cream, sugar and vanilla; spread over hot cheesecake.
• Cool on wire rack for 1 hour.
• Refrigerate overnight.
• Sprinkle with additional pecans if desired.

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• Place foil or another pan under this to bake.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 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 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
• Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
• I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.