I got this recipe from another site, but quite frankly, I didn’t find the author put enough cheesecake filling in. I also made it a little more nutritionally friendly. Note: Baking Splenda can be substituted with white or brown sugar and whole wheat flour can be substituted with all-purpose.
Ingredients:
Crust
- 2 c. whole wheat (if you use the optional rolled oats and coconut, reduce the flour amount by a 1/2 cup)
- 1 c. baking Splenda
- 1 c. large flaked rolled oats (optional)
- 1 c. shredded coconut (optional)
- 1 c. butter, chilled
Filling
- 4 c. chopped rhubarb
- 1- 3 oz. pkg. strawberry or raspberry Jell-O
- 3 bricks cream cheese (room temperature)
- 2 1/2 c. baking Splenda (divided)
- 3 eggs
- 1 tsp. vanilla
Preparation:
- Preheat the oven to 350 F
- In a bowl, combine flour and sweetener. Cut in the butter and mix until texture is like coarse crumbs.
- Mix in coconut and rolled oats
- Pour half of the crust mixture into a greased 9×13 pan and press into the bottom and sides to create the crust
- Bake in the oven for 15 minutes and remove
- In a medium-sized bowl, coat the rhubarb with the jello and 1/2 c. of
the sweetener and set aside. You can steam the rhubarb in the microwave for 5 minutes if you want to ensure it will be soft enough for someone without teeth to enjoy - In a new bowl, combine cream cheese and sweetener until light and fluffy. Add eggs and vanilla. Mix at medium speed until well-blended
- Pour the cream cheese mixture over the partially-baked crust, and spread it evenly with caution to avoid breaking the crust up
- Sprinkle the rhubarb mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won’t be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture
- Bake at 350 degrees F for 45 minutes
- Cool on a cooling rack for about an hour before cutting into it
- Refrigerate for a couple of hours, but if you can’t wait at this point, that’s ok. Slice into it and enjoy!