* Exported from MasterCook * Rhubarb Crisp Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 1 1/2 cups vanilla wafer crumbs 1/3 cup butter -- melted 1/2 teaspoon cinnamon ***FILLING*** 500 grams cream cheese 1/2 cup granulated sugar 2 eggs 1/4 cup whipping cream 1 tablespoon orange rind -- grated 1 teaspoon vanilla 2 tablespoons all-purpose flour ***RHUBARB TOPPING*** 4 cups rhubarb -- chopped 1/3 cup brown sugar -- packed 1/3 cup granulated sugar 1 teaspoon cinnamon ***CRISP TOPPING*** 1/2 cup all-purpose flour 1/3 cup brown sugar -- packed 1 teaspoon cinnamon 1/4 cup butter 1 tablespoon 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. - - - - - - - - - - - - - - - - - -