Rhubarb Gingersnap Cheesecake

I've never made cheesecake before because it's not my most favorite dessert.  But, when I spied this recipe from CookinCanuk at Tasty Kitchen, I didn't even hesitate thinking about making it!


I knew this would be a cheesecake I would love.


And, I enjoyed every bite!


I must warn you: this recipe takes time to make -- a minimum of 6 hours before it's ready to eat.  Patience, my heart.  Patience.  I hear that's a good thing.  They've obviously never been waiting on this cheesecake.  

Oh, and just in case you were wondering, I made this entire thing in my toaster oven!  No heating up the kitchen for me!


Rhubarb Gingersnap Cheesecake - Adapted from CookinCanuk
{Print Recipe}


Crust
5 T butter, softened
1/2 C brown sugar, packed
1 egg
1/8 C molasses
1 1/4 C white wheat flour
1 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. ginger


Filling
2-8oz pkgs. cream cheese (I used reduced fat)
2/3 C sugar
2 eggs
1/4 C light sour cream
1 tsp. vanilla


Rhubarb Toppings
1/2 C sugar
1/2 C water
4 C rhubarb (cut into 1/4 inch pieces)

You'll begin by making the crust.  Cream together the butter, sugar, molasses and egg in a large mixer.


Meanwhile, mix together the flour, soda, salt and spices.  Add slowly to the creamed mixture and mix until moist.

Spread 3/4 of the dough into the bottom of a 9x9 square baking dish that has been lined with tinfoil and lightly sprayed.



Bake at 350 for 10-12 minutes, until the crust is lightly browned.  Use the remaining dough to make cookies :)  


Allow the crust to cool for 30 minutes.  While it's cooling, prepare the rhubarb topping.

In a saucepan, combine the water and sugar and heat over medium heat until the sugar is dissolved.


Then, add in the rhubarb.


Allow the rhubarb to cook in the sugar-water mixture for 7-10 minutes, until the rhubarb is soft and breaking apart.  Remove from the heat and allow the mixture to cool.

Next, you're ready for the cheesecake.  Whip slightly softened cream cheese with a mixer for 3-4 minutes until fluffy and smooth.


 Then, whip in the sugar, eggs, sour cream and vanilla.


 Mix until creamy and no lumps remain.


 The key to getting lump-less cheesecake... make sure your cream cheese is soft before you start!  I set my cream cheese out of the refrigerator when I put the crust into the toaster oven, and it was perfect when I went to make the filling (mind you, it was pretty warm out/in my apartment).


Now you're ready to assemble the cheesecake.  Pour the filling layer over the top of the cooled crust.


 Then, take a slotted spoon and spoon the rhubarb topping over the filling.


 Use a knife to gently swirl the rhubarb topping into the cheesecake.  No need to use all the topping; reserve about 1 C, or whatever looks good.  



Bake the cheesecake at 350 for 35-40 minutes.  15ish minutes in, rotate the pan in the oven.  After 40 minutes, the edges should be set, but the center will be "jiggly".


 That's great (as long as it's not wiggling all over the place).  Remove the cheesecake from the oven at this point and cool it on a wire cooling rack for 2 hours.


When the two hours are up, place the cheesecake, covered, into the refrigerator.  Chill for at least 3 hours, or up to 24 hours before cheesecake is set and ready to eat.  I chilled mine for about 5 hours and found it to be perfect.


Cut into 16 bars.


Enjoy each slice drizzled with some of the remaining rhubarb topping.


The cheesecake keeps well in the fridge... we're going on 5 days now, but I don't think there will be too many pieces left very much longer!



This recipe is linked to:
What's for Dinner WednesdayTempt My Tummy TuesdayDish It