Directions:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
- Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
- Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
- Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
- Refrigerate overnight. Refrigerate leftovers. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.26 Kcal (1647 kJ) | ||
| Calories from fat | 139.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 58.02mg | 19% | |
| Sodium | 30.56mg | 1% | |
| Potassium | 106.18mg | 2% | |
| Total Carbs | 56.22g | 19% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 243.86 Kcal (1021 kJ) | ||
| Calories from fat | 86.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 24% | |
|---|---|---|---|
| Cholesterol | 35.98mg | 19% | |
| Sodium | 18.95mg | 1% | |
| Potassium | 65.84mg | 2% | |
| Total Carbs | 34.86g | 19% | |
| Sugars | 6.83g | 44% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 3.99g | 13% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 60.6mg | 10% | |
* 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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