ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Rhubarb Streusel Cheesecake

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

CLOSE
 (1) 0 Reviews
+

Share

  • Prep Time 35 min
  • Total Time 8 hr 55 min
  • Servings 16

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
85mg
85%;
Sodium
170mg
170%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
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.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy TWO 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...
when you buy TWO BOXES Betty Crocker® Create 'n' Bake Cookie Mix
when you buy TWO Betty Crocker® Ready to Spread Frosting, Supreme Brownie Mix, Dessert Bar Mix, SuperMoist® ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close