Name: Rhubarb Crisp Cheesecake
Ingredients: 1 1/2 c Vanilla wafer crumbs; 1/3 c Butter, melted; 1/2 ts Cinnamon; 500 g Cream cheese; 1/2 c Granulated sugar; 2 Eggs; 1/4 c Whipping cream; 1 tb Orange rind, grated; 1 ts Vanilla; 2 tb All-purpose flour; Rhubarb Topping:; 4 c Rhubarb, chopped; 1/3 c Brown sugar, packed; 1/3 c Granulated sugar; 1 ts Cinnamon; 1/2 c All-purpose flour; 1/3 c Brown sugar, packed; 1 ts Cinnamon; 1/4 c Butter; 1 tb Powdered sugar

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Desserts, Cheesecakes	8	Servings

INGREDIENTS

1 1/2	c	Vanilla wafer crumbs
1/3	c	Butter, melted
1/2	ts	Cinnamon
500	g	Cream cheese
1/2	c	Granulated sugar
2		Eggs
1/4	c	Whipping cream
1	tb	Orange rind, grated
1	ts	Vanilla
2	tb	All-purpose flour
		Rhubarb Topping:
4	c	Rhubarb, chopped
1/3	c	Brown sugar, packed
1/3	c	Granulated sugar
1	ts	Cinnamon
1/2	c	All-purpose flour
1/3	c	Brown sugar, packed
1	ts	Cinnamon
1/4	c	Butter
1	tb	Powdered sugar

INSTRUCTIONS

CRUST
FILLING
CRISP TOPPING
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.
Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by
Kim  <krobb@summer.com> on Jul 6, 1997

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