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Rhubarb Streusel Cheesecake

Betty Crocker Kitchens
Updated Jul 21, 2011
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Rhubarb pie lovers will dig in to this change-of-pace cheesecake topped with streusel.

Rhubarb Streusel Cheesecake

  • Prep Time 35 min
  • Total 8 hr 55 min
  • Servings 16
  • Ingredients 10
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

Nutrition

380 Calories
21g Total Fat
4g Protein
42g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
170mg
7%
Potassium
180mg
5%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
29g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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