What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Strawberry Rhubarb Cheesecake
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- #104112
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
3/4 cup margarine, softened
1/3 cup brown sugar, packed
1 1/2 cup flour
1/2 cup pecans, chopped
FILLING
2 packages (8 ounce size) cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
TOPPING
3 cups rhubarb, fresh or frozen, coarsely chopped
1 cup sliced fresh strawberries
1 cup sugar
1/4 cup water
4 teaspoons cornstarch
directions
CRUST: Combine margarine, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13" pan. Bake at 375 degrees F for 10-12 minutes, until lightly browned.
FILLING: Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 minutes, until filling is set. Cool slightly.
TOPPING: In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2-3 minutes until mixture thickens.
Cool slightly. Spread over baked cheesecake. Refrigerate 8 hours or overnight. Cut into squares.
added by
Angiebaby
nutrition data
409 calories, 25 grams fat, 43 grams carbohydrates, 5 grams protein per serving.
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