Description
Indulge in the perfect combination of tangy rhubarb and creamy cheesecake with this delightful Rhubarb Cheesecake recipe. A buttery graham cracker crust, a layer of sweet rhubarb compote, and a rich cream cheese filling make this dessert a showstopper for any occasion.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/3 cup unsalted butter (melted)
For the rhubarb layer:
2 cups chopped fresh or frozen rhubarb, 1/4 cup granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice
For the cheesecake filling:
3 packages (8 ounces each) cream cheese (softened), 3/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
For the topping (optional):
1/2 cup sour cream, 2 tablespoons powdered sugar, fresh rhubarb or strawberries for garnish
Instructions
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then let cool.
- Make the rhubarb layer: In a small saucepan, combine rhubarb, sugar, water, and lemon juice. Cook over medium heat for 10–12 minutes until rhubarb is soft and mixture is thickened. Let cool slightly, then spoon evenly over the cooled crust.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then mix in vanilla and sour cream until fully combined. Pour batter over the rhubarb layer and smooth the top.
- Bake for 55–65 minutes or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Optional topping: Mix sour cream and powdered sugar. Spread over chilled cheesecake and top with fresh rhubarb or sliced strawberries if desired.
Notes
- For extra flavor, add a dash of cinnamon to the rhubarb compote.
- Ensure all ingredients are room temperature for a smooth cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
