Description
This Rhubarb Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with a tangy, sweet rhubarb topping. Baked to perfection and chilled before serving, this dessert offers a delightful balance of tart and sweet that’s perfect for springtime or any occasion.
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 the oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer.
- Cook Rhubarb Topping: In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat and let it cool to room temperature.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add the eggs one at a time, then mix in the vanilla extract until fully combined and smooth.
- Assemble Cheesecake: Pour the cream cheese filling evenly over the prepared crust in the springform pan. Spoon the cooled rhubarb mixture over the filling, then use a knife to gently swirl the rhubarb into the cheesecake to create a marbled effect.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until the center of the cheesecake is set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance flavors.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled for best taste and texture.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth batter without lumps.
- Do not overbake; the cheesecake will firm up as it cools, so a slightly jiggly center is ideal before chilling.
- For easier rhubarb cooking, chop evenly so it softens uniformly.
- Use a springform pan for easy removal of the cheesecake without damaging the crust or filling.
- Chilling the cheesecake overnight improves texture and flavor.
