Rhubarb Cheesecake

• all-purpose flour↗1 cup
• white sugar↗1⁄4 cup
• butter↗1⁄2 cup
• chopped rhubarb3 cups
• white sugar↗1⁄2 cup
• all-purpose flour↗1 tablespoon
• cream cheese↗2 packages

  you may use light cream cheese

• white sugar↗1⁄2 cup
• eggs↗2
• sour cream↗1 cup

  I use lowfat

• white sugar↗2 tablespoons
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   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.

2. 2

   Place foil or another pan under this to bake.

3. 3

   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).

4. 4

   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.

5. 5

   Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.

6. 6

   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.

7. 7

   Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.

8. 8

   I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.