Rhubarb Cheesecake


2 pk Light cream cheese (16 oz)
1/2 cup Sugar
2 lg Eggs
1 Tbsp Flour
1 t Lemon rind (optional)
3/4 cup Rhubarb sauce
1 Stick butter
1 pk Keebler Cinnamon Grahams,
Finely ground


To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9-inch springform pan. Press the crumbs evenly over the bottom. Bake the crust at 325 F for about 10 minutes. Cool. To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; mix well. Put back on stove and stir until thickened. Cool. To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping. To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes ( or until cake barely moves when shaken) at 325 F. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.

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