Description
This Rhubarb Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling, topped with a tart and sweet rhubarb swirl. Perfectly baked to a delicate set, this dessert offers a refreshing twist on classic cheesecake with the unique flavor of rhubarb.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Rhubarb Topping
- 2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1 tablespoon water
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form the crust. Set aside.
- Cook Rhubarb Topping: In a small saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens into a chunky sauce. Remove from heat and allow to cool.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time and then mix in the vanilla extract until everything is fully combined and smooth.
- Assemble Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Spoon the cooled rhubarb mixture evenly on top of the filling. Using a knife, gently swirl the rhubarb topping into the cheesecake batter to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45–50 minutes, or until the center is just set and jiggles slightly when shaken.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
- Serve: Carefully remove the springform pan sides, slice the cheesecake, and serve chilled for the best texture and taste.
Notes
- Make sure the cream cheese is fully softened for a smooth batter without lumps.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Rhubarb has a natural tartness; adjust sugar in the topping if you prefer a sweeter dessert.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Chilling overnight enhances the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
