Rhubarb Cheesecake Dessert

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp. salt
• 1/4 cup cold butter or margarine
• 1/2 cup chopped walnuts
• 1 tsp. vanilla extract
• 2 pkg. (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp. vanilla extract
• 3 cups chopped fresh or frozen rhubarb, thawed and drained
• 1 cup sugar
• 1/4 cup water
• 1 Tbsp. cornstarch
• 1/4 tsp. ground cinnamon
• 3 to 4 drops red food coloring, optional

1. In a bowl, combine flour, brown sugar and salt, cut in butter until mixture resembles coarse crumbs.
2. Stir in walnuts and vanilla.
3. Press into a greased 13 X 9 X 2 inch baking dish.
4. Bake at 375 degrees for 10 minutes.
5. Cool slightly.
6. In a mixing bowl, beat cream cheese and sugar until light and fluffy.
7. Add eggs and vanilla;
8. mix well.
9. Pour over the crust.
10. Bake for 20 - 25 minutes or until center is set and edges are light brown.
11. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon, bring to a boil over medium heat.
12. Cook, stirring constantly, until mixture thickens, about 5 minutes.
13. Stir in food coloring if desired.
14. Remove from the heat, cool.
15. Pour over filling.
16. Cover and refrigerate for 1 hour.

flour, brown sugar, salt, cold butter, walnuts, vanilla extract, cream cheese, sugar, eggs, vanilla extract, frozen rhubarb, sugar, water, cornstarch, ground cinnamon, drops red food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45875 (may not work)