Rhubarb Topped Cheesecake

Crust:

• 1 cup flour
• ½ cup brown sugar
• ¼ tsp salt
• ¼ cup cold butter
• ½ cup chopped nuts
• 1 tsp vanilla

Cheesecake:

• 2 8oz pkg cream cheese softened
• ¾ cup sugar
• 3 eggs
• 1 tsp vanilla

Topping:

• 1 ½ cup chopped rhubarb
• 1 cup sugar
• ¼ cup water
• 1 Tbsp cornstarch
• ¼ tsp cinnamon

Get Ingredients

Combine the flour, brown sugar and salt. Cut in the cold butter. Stir in the chopped nuts and vanilla. Press into greased 9×13 pan. Bake at 375 for 10 minutes. Cool slightly

For Cheesecake:

Beat cream cheese and sugar until fluffy. Add sugar, eggs, and vanilla. Mix well. Pour over crust. Bake 20-25 minutes or until center is set and edges are light brown.

For Topping: Cook the topping ingredients. Bring to a boil over medium heat. Cook and stir until thickened. Approximately 5-10 minutes. Cool. Pour over cool cheesecake. Refrigerate for 1 hour before serving.