Serves: 10
Total Calories: 263
Crush and combine cookies, cinnamon, and melted butter. Press into buttered 9-inch pie pan and chill. Beat cream cheese, eggs, sugar and vanilla until smooth. Pour into prepared crust. Combine fresh rhubarb, water and sugar bring to a boil. Reduce heat and simmer until thick, about 1 cup. Cool pour large spoonfuls into cream cheese mixture and swirl. Chill several hours before serving.
This Rhubarb Cheesecake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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