Strawberry Rhubarb Cheesecake

Yield: about 12 to 16 servings

Ingredients

Crust

• 3/4 cup butter, softened
• 1/3 cup brown sugar, packed
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped pecans

Filling

• 16 ounces cream cheese, softened
• 2 eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract

Topping

• 3 cups rhubarb, fresh or frozen, coarsely chopped
• 1 cup sliced fresh strawberries
• 1 cup granulated sugar
• 1/4 cup water
• 4 teaspoons cornstarch

Instructions

Crust

1. Combine butter, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13-inch-pan.
2. Bake at 375 degrees F for 10 to 12 minutes, until lightly browned.

Filling

1. Beat filling ingredients together until smooth. Pour over baked crust.
2. Return to oven and bake 20 minutes, until filling is set. Cool slightly.

Topping

1. In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly.
2. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2 - 3 minutes until mixture thickens.
3. Cool slightly.
4. Spread over baked cheesecake.
5. Refrigerate for 8 hours or overnight.
6. Cut into squares.