Rhubarb Streusel Cheesecake

Rhubarb Streusel Cheesecake

Rhubarb pie lovers will dig in to this change-of-pace cheesecake topped with streusel.

Prep Time

35

Minutes

Total Time

8:55

Hrs:Mins

Makes

16

servings

Filling
3
cups chopped fresh rhubarb
3/4
cup granulated sugar
1/4
cup water
Crust and Topping
2
cups Gold Medal® all-purpose flour
2/3
cup packed brown sugar
2/3
cup cold butter
Cream Cheese Mixture
2
packages (8 oz each) cream cheese, softened
2/3
cup packed brown sugar
2
eggs
1
container (8 oz) sour cream
  1. In 2-quart nonstick saucepan, heat filling ingredients to boiling over medium heat. Reduce heat to medium-low; cook 10 minutes, stirring frequently. Remove from heat; set aside.
  2. Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust and topping ingredients with fork until crumbly. Press half of mixture in bottom of pan. Bake 12 to 15 minutes or until golden brown. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  3. Meanwhile, in large bowl, beat cream cheese and 2/3 cup brown sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating just until blended. Add sour cream; beat until blended. Pour over crust. Top with small spoonfuls of rhubarb filling. Sprinkle with remaining crumb mixture.
  4. Bake at 300°F 55 to 65 minutes or until streusel is golden brown. Turn oven off; open oven door 4 inches. Let cheesecake remaing in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  5. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If fresh rhubarb is unavailable, substitute a 16-oz bag of frozen rhubarb. Thaw the rhubarb, drain well and pat dry with a paper towel, then chop into smaller pieces.
If a pinker color is desired for the rhubarb filling, stir in 2 or 3 drops red food color to the mixture after cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 170mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.