Description
This Rhubarb Cheesecake combines the rich creaminess of a classic cheesecake with the tart, refreshing flavor of rhubarb. Topped with a sweet rhubarb layer and set on a buttery graham cracker crust, it’s the perfect dessert for spring and summer. Easy to make, this delightful cheesecake will be a hit at any gathering.
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
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan. Set aside.
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In a small saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb softens and the mixture thickens. Let it cool.
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In a large bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until fully combined.
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Pour the cheesecake filling over the crust. Spoon the rhubarb mixture on top and gently swirl with a knife to create a marbled effect.
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Bake for 45–50 minutes, or until the center is set.
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Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
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Slice and serve chilled.
Notes
For a twist, swap rhubarb with other fruits like strawberries or raspberries.
Add a pinch of cinnamon or nutmeg to the crust for extra flavor.
Consider mixing in mascarpone cheese for a richer filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal
