Directions:
- In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
- Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
- Bake at 350 degrees for 15 minutes.
- Combine the rhubarb, sugar and flour; spoon over the crust.
- Bake for 15 minutes.
- Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour over hot rhubarb layer.
- Bake for 30 minutes.
- Combine sour cream, sugar and vanilla; spread over hot cheesecake.
- Cool on wire rack for 1 hour.
- Refrigerate overnight.
- Sprinkle with additional pecans if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.17 Kcal (1031 kJ) | ||
| Calories from fat | 141.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 57.39mg | 19% | |
| Sodium | 40.96mg | 2% | |
| Potassium | 197.42mg | 4% | |
| Total Carbs | 23.01g | 8% | |
| Sugars | 9.6g | 38% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 244.79 Kcal (1025 kJ) | ||
| Calories from fat | 140.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.66g | 24% | |
|---|---|---|---|
| Cholesterol | 57.06mg | 19% | |
| Sodium | 40.73mg | 2% | |
| Potassium | 196.31mg | 4% | |
| Total Carbs | 22.88g | 8% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 73.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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