Rhubarb Cheesecake Squares recipe
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Ingredients
- 1 serving cooking spray 2 cups all-purpose flour 1 cup old-fashioned oats 1 cup brown sugar ⅛ teaspoon ground cinnamon ½ cup cold unsalted butter 2 (8 ounce) packages cream cheese, softened 2 cups white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon vanilla butter and nut flavoring ⅛ teaspoon ground cinnamon 2 cups thinly sliced rhubarb
Nutrition Info
- 387.2 caloriescarbohydrate: 55.5 gcholesterol: 69.3 mgfat: 16.7 gfiber: 1.2 gprotein: 5.4 gsaturatedFat: 10.1 gservingSize: -sodium: 97.5 mgsugar: 38.8 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Cheesecake Squares
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.
Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.
Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.