Rhubarb Cheesecake Dessert

I thought I'd try out a new rhubarb recipe - this comes from the Taste Of Home Annual Recipes from 1999.

Crust
1 c. flour
1/2 c. packed brown sugar
1/4 t. salt
1/4 cold butter or margarine
1/2 c. chopped walnuts
1 t. vanilla extract

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 9 x 13 baing dis and bake at 375* for 10 minutes. Cool slightly.

 

Filling
2 packages (or 16 oz) cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla extract

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust. Bake for 20 - 25 minutes or until center is set and edges are light brown. Cool.

 

Topping
3 c. chopped fresh OR frozen rhubarb, thawed and drained
1 c. sugar
1/4 c. water
1 T. cornstarch
1/4 t. cinnamon

In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook and stir until thickened, about 5 minutes. Cool. pour over filling. Chill at least 1 hour.

 

Frank's Fluffy Cheesecake

My husband doesn't generally like cheesecake because it is usually so rich and heavy. However, when our friend made this for us, my husband gave it rave reviews.

Frank’s Light ‘n’ Fluffy Cheesecake (15 min.)
1 8 oz. package Philadelphia cream cheese
1 tub cool whip
1 small package vanilla instant pudding
Graham Cracker crust – recommended cinnamon & sugar grahams (recipe below)

Whip cream cheese until fluffy.

Add cool whip, and whip until more fluffy.

Make vanilla pudding as directed, using warm milk (instead of cold) to slightly delay the set. Whip until fluffy.

Quickly combine with cream cheese mixture and pour into crust. Refrigerate until set.

Note – Frank puts some of his filling (strawberries etc) on the crust prior to putting filling in.

Graham cracker crust
24 graham cracker squares
1/2 c. butter - melted
1/4 c. sugar

Place graham crackers into a ziplock bag and crush with a rolling pin (or blend to a fine powder)
Add butter and sugar

Press mixture into the bottom of a pie pan, and bake at 350* for 10 minutes.
Allow to cool.