Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

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Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila 

  

  

Amaretto Peach Cheesecake

   Since yesterday was National Cheesecake Day I thought it was very necessary to celebrate properly. =) 

   I had made my first cheesecake about a month ago for a birthday dinner and since then hubs has been requesting {quite frequently in fact} that I make another one. He is not a big dessert fan, but he does love cheesecake.

   The first one I made was raspberry since they were in season, so I decided now that peaches are abundant it would be nice to use those. I think the end results were quite yum-o, although 'D' said he preferred the raspberry.  

Amaretto Peach Cheesecake 

crust:

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

1/3 cup sugar

Mix together and press into the bottom and part-way up the sides of a spring form pan.

filling:

4-8oz pkgs cream cheese, softened

1 cup sugar

1/8 -1/4 tsp amaretto flavoring {I used oil, but if you use extract will need 1 tsp} 

4 eggs

Mix cream cheese, sugar and flavoring until well blended. Add the eggs and mix well. Pour mixture into crust and bake @ 350* for 45-50 minutes or until center is almost set and top is golden brown.

Remove from oven and place on wire rack. Loosen cake from the edge of pan with a knife and let cool completely before removing sides.

topping:

1/4 cup water

1/4 cup sugar

pinch of salt

1/2 tsp lemon juice

Combine in a saucepan and bring to a boil. Add,

1/8 cup clear jell dissolved in

1/4 cup water

Remove from heat and stir in

drop or 2 of amaretto flavor

1/4 cup light corn syrup

1 1/2 cups fresh peaches, diced

Cool and spread on top of cooled cheesecake. Garnish with toasted almond slices if desired.

Refrigerate 4 hours before serving.

   I sure am thankful we have a special day designated to cheesecake, if for no other reason than it inspired me to make one again. =) They are quite wonderful in my opinion! 

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For the eyes of the Lord range

throughout the earth to

strengthen those whose hearts

are fully committed to Him.

~2 Chronicles 16:9  

♥ Sheila