PUMPKIN CHEESECAKE PECAN TOPPING RECIPES

Name: Rhubarb Cheesecake Squares
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 1-1/4 cups all-purpose flour; 1/2 cup old-fashioned oats; 1/2 cup packed brown sugar; 1/2 cup cold butter, cubed; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 large egg, room temperature, lightly beaten; 1/2 teaspoon vanilla extract; 1-1/2 cups diced fresh or frozen rhubarb, thawed

RHUBARB CHEESECAKE SQUARES RECIPE: HOW TO MAKE IT

Rhubarb Cheesecake Squares Recipe: How to Make It image

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts : Calories 216 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 27g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

RHUBARB CHEESECAKE SQUARES RECIPE: HOW TO MAKE IT

Rhubarb Cheesecake Squares Recipe: How to Make It image

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

More about "pumpkin cheesecake pecan topping recipes"

RHUBARB CHEESECAKE SQUARES RECIPE: HOW TO MAKE IT

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 216 calories per serving

Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

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SOPAPILLA CHEESECAKE DESSERT RECIPE | ALLRECIPES

I will definitely make it again, but I will make these improvements in the topping: 1/2c butter is too much. 1/4 will work well. 1/2c sugar, again, is overkill. The delicious dessert becomes too sweet, and the sugar masks all the wonderful flavors of the cheesecake. I used less than 1/4c of sugar, and the topping …
From allrecipes.com

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