Name: Rhubarb Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 2 cups chopped fresh rhubarb; 1/2 cup sugar; 1 tablespoon water; 2 (8 oz) packages cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract

This rhubarb cheesecake is a delightful dessert that combines the smooth creaminess of a classic cheesecake with the tangy freshness of rhubarb. With a buttery graham cracker crust, a luscious cheesecake filling, and a sweet-tart rhubarb topping, it’s a perfect treat for spring and summer gatherings. It’s not only easy to make but also incredibly satisfying to serve!

Why You’ll Love This Recipe

I absolutely love this rhubarb cheesecake because it brings together the best of both worlds: a rich and creamy cheesecake filling paired with the refreshing tartness of rhubarb. The graham cracker crust adds a lovely crunch that contrasts beautifully with the smooth filling. It’s a unique take on the traditional cheesecake, with the rhubarb providing a seasonal twist that gives it a fresh, fruity flavor. Plus, it’s perfect for any occasion, whether you’re hosting a dinner party, celebrating a holiday, or just treating yourself to something delicious.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the rhubarb layer:

2 cups chopped fresh rhubarb

1/2 cup sugar

1 tablespoon water

For the cheesecake filling:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

In a small saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture is slightly thickened. Let it cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until fully combined.

Pour the cheesecake filling over the crust. Spoon the rhubarb mixture on top and gently swirl it with a knife to create a marbled effect.

Bake for 45–50 minutes, or until the center is set.

Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.

Slice and serve chilled.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Variations

Berry Topping: If you want to change up the rhubarb, I often swap it for other seasonal fruits like strawberries or raspberries. These fruits pair just as beautifully with the creamy filling.

Crust: I sometimes like to add a pinch of cinnamon or nutmeg to the graham cracker crust for a little extra spice. Alternatively, I’ve tried using crushed shortbread cookies for a more buttery base.

Cheesecake Filling: For a richer flavor, I’ve used mascarpone cheese along with the cream cheese, which gives the filling a luxurious, creamy texture.

Storage/Reheating

Storage: I store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or foil. It will stay fresh for up to 5 days.

Reheating: Cheesecake is best served cold, so I recommend enjoying it chilled straight from the fridge. I don’t usually recommend reheating it, as it can alter the texture.

Related Recipes:

Baked Sticky Rhubarb Pudding

FAQs

How long should I refrigerate the cheesecake before serving?

I recommend refrigerating the cheesecake for at least 4 hours, but overnight is even better! This allows the flavors to meld and the texture to set properly.

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from being made ahead of time. The longer it sits, the more the flavors develop. It’s the perfect make-ahead dessert for parties or gatherings.

What if I can’t find fresh rhubarb?

If fresh rhubarb isn’t available, frozen rhubarb works just fine. Just make sure to thaw and drain any excess water before using it for the topping.

Can I use a different type of fruit for the topping?

Absolutely! You can replace the rhubarb with other fruits like strawberries, blueberries, or blackberries, depending on what’s in season or what you prefer.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set but the center is slightly jiggly. It will continue to firm up as it cools in the refrigerator.

Conclusion

This rhubarb cheesecake is a delicious combination of creamy, tart, and sweet that makes it the perfect dessert for any occasion. Whether you’re a rhubarb lover or new to this unique fruit, this cheesecake is a fantastic way to enjoy its refreshing flavor. The smooth texture of the cheesecake and the tangy rhubarb topping is a match made in heaven, and I know it will be a crowd-pleaser at your next gathering.

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