Description
A delicious Rhubarb Cheesecake with a creamy filling and a sweet rhubarb topping.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 18 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups rhubarb, diced
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until fully incorporated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let it cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and vanilla, mixing until creamy.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door for about 1 hour to help prevent cracking.
- While the cheesecake is baking, prepare the rhubarb by combining the diced rhubarb, sugar, cornstarch, and vanilla in a saucepan over medium heat.
- Cook until the rhubarb breaks down into a sauce-like consistency, about 8-10 minutes, then set aside to cool.
- Once the cheesecake is cooled completely, spread the rhubarb topping evenly over the top.
- Refrigerate for at least 4 hours before slicing.
- Slice into your beautiful Rhubarb Cheesecake and enjoy with whipped cream or ice cream.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Let the cheesecake cool completely before adding the rhubarb topping.
- For best results, refrigerate overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Rhubarb Cheesecake, dessert, cheesecake recipe