-CRUST-
1 1/2 c Vanilla wafer crumbs
1/3 c Butter, melted
1/2 ts Cinnamon
FILLING
500 g Cream cheese
1/2 c Granulated sugar
2 Eggs
1/4 c Whipping cream
1 tb Orange rind, grated
1 ts Vanilla
2 tb All-purpose flour
Rhubarb Topping:
4 c Rhubarb, chopped
1/3 c Brown sugar, packed
1/3 c Granulated sugar
1 ts Cinnamon
CRISP TOPPING
1/2 c All-purpose flour
1/3 c Brown sugar, packed
1 ts Cinnamon
1/4 c Butter
1 tb Powdered sugar
Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into
foil-lined 9 inch square pan.
Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange
rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over
crust. Bake in 350? F oven for 30 to 35 minutes or until top of cake is
just set. Let cool for at least 10 minutes.
Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine
rhubarb with brown and granulated sugars and cinnamon. cook over
medium-high heat for 15 to 25 minutes or until rhubarb is thick and saucy.
Spread over cooled cheesecake.
Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until
crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden
brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours.
Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g
Carbohydrate; 160mg Cholesterol; 423mg Sodium
NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If
you can’t find fresh rhubarb, use frozen.
Yields
8 Servings