I was at work visiting a school not long ago and the Principal had brought in this yummy cheesecake as a treat for the staff. It met with rave reviews and the recipe quickly circulated. Of course I have added my own adjustments but, this recipe is almost exactly as it came to me...it was just too good not to share! This recipe may seem like a lot of work...but, it is really simple and worth the effort of 4 layers! What makes this cheesecake extra nice is the tartness the rhubarb give the dessert giving it a nice balance with all the sugar. Enjoy!
Rhubarb Pecan Cheesecake
Base:
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans
1 tsp. vanilla
Rhubarb Layer:
3 cups chopped rhubarb
1/2 cup sugar
1 heaping tablespoon flour
1/2 tsp. cinnamon
Cheesecake Layer:
2 (8oz.) packages cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
Sour Cream Layer:
1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla
pecan halves for decoration
Preheat oven to 375 degrees Fahrenheit.
Base: In a medium bowl combine flour, brown sugar and pecans. Melt the butter in the microwave, about 1 minute or less. Add the vanilla to the butter, combine with the flour mixture. Pat the crumbly mixture into the bottom of a 9 inch spring form pan - set aside.
Rhubarb Layer:
Combine chopped rhubarb (slice rhubarb lengthwise once or more is rhubarb is thick then slice to chop), sugar, flour and cinnamon. Spread rhubarb mixture over the base. Bake in the preheated 375 degree oven for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit.
Cheesecake Layer:
While base and rhubarb layer are cooking, combine cream cheese and sugar in a mixer and beat until smooth and creamy. Add eggs, one at a time and add vanilla; mix well and pour over hot rhubarb/base layers. Bake at 350 degrees Fahrenheit for 30 to 45 minutes until the filling is set; remove from oven and proceed immediately to the next layer.
Sour Cream Layer:
Mix sour cream, sugar and vanilla; spread evenly over hot cheesecake. Top decoratively with pecan halves. Cool completely in the fridge leaving the cake in the pan. Once the cheesecake is completely cooled, run a knife between the cake and the pan. Remove the ring. Serve and enjoy!
