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Ингредиенты
- 1Â 1/2 c. Vanilla wafer crumbs
- 1/3 c. Butter, melted
- 1/2 tsp Cinnamon
- 500 gm Cream cheese
- 1/2 c. Granulated sugar
- 2 x Large eggs
- 1/4 c. Whipping cream
- 1 Tbsp. Orange rind, grated
- 1 tsp Vanilla
- 2 Tbsp. All-purpose flour
- 4 c. Rhubarb, minced
- 1/3 c. Brown sugar, packed
- 1/3 c. Granulated sugar
- 1 tsp Cinnamon
- 1/2 c. All-purpose flour
- 1/3 c. Brown sugar, packed
- 1 tsp Cinnamon
- 1/4 c. Butter
- 1 Tbsp. Powdered sugar
Инструкции
- Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into foil-lined 9 inch square pan.
- Filling: Beat cream cheese till smooth; beat in sugar, Large eggs, cream, orange rind and vanilla till smooth. Sprinkle with flour; beat in well. Pour over crust. Bake in 350i F oven for 30 to 35 min or possibly till top of cake is just set. Let cold for at least 10 min.
- Rhubarb Topping: Meanwhile, in large saucepan or possibly Dutch oven, combine rhubarb with brown and granulated sugars and cinnamon. cook over medium-high heat for 15 to 25 min or possibly till rhubarb is thick and saucy.
- Spread over cooled cheesecake.
- Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter till crumbly. Sprinkle over rhubarb. Broil, watching closely, just till golden. Let cold. Dust with icing sugar. Refrigeratethoroughly, about 6 hrs.
- NOTES : This dessert can be made ahead and frzn for up to 2 weeks. If you cannot find fresh rhubarb, use frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 762 | |
| Calories from Fat 392 | 51% |
| Total Fat 44.38g | 55% |
| Saturated Fat 23.55g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 460mg | 19% |
| Potassium 325mg | 9% |
| Total Carbs 85.58g | 23% |
| Dietary Fiber 2.4g | 8% |
| Sugars 58.98g | 39% |
| Protein 9.18g | 15% |
