• Crust:
  • 1 1/2 cups crushed vanilla wafers (about 40)
  • 1/3 cup melted butter
  • 1/2 tsp. cinnamon
  • Filling:
  • 1 lb. cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup whipping cream (or Carnation milk)
  • 1 tbsp. grated orange rind
  • 1 tsp. vanilla
  • 2 tbsp. flour
  • Rhubarb Topping:
  • 4 cups chopped rhubarb (can be fresh or frozen)
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • Crisp Topping:
  • 1/2 cup flour
  • 1/3 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1/4 cup butter
  • 1 tbsp. icing (powdered) sugar
  1. Crust: In bowl combine crumbs with butter and cinnamon. Press into a 9” foil lined square pan or in a 9” springform pan.
  2. Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over crust. Bake in a 350 degree oven for 30 to 35 minutes or until top of cake is just set. Let cool for at least 10 minutes.
  3. Rhubarb Topping: Meanwhile in a large saucepan or Dutch oven, combine rhubarb with the sugars and cinnamon. Cook over medium high heat for 15 to 25 minutes or until rhubarb is thick and saucy. Spread over cooled cheesecake.
  4. 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.
I love rhubarb in cakes, pies, sauces, and just raw dipped in sugar. If you have access to rhubarb this is a great cheesecake.