Creamy Rhubarb Cheesecake Dessert - cooking recipe

Ingredients

Crust
1/2 cup butter, cold
1 1/2 cups all-purpose flour
1/2 cup pecans, chopped
Rhubarb Layer
4 cups sliced rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
Cheesecake Layer
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
Topping
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
additional pecans, chopped (optional)

Preparation

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.