Description

This Rhubarb Cheesecake Recipe is a delightful blend of creamy cheesecake and tangy rhubarb topping, perfect for spring desserts. Featuring a graham cracker crust and a luscious cream cheese filling, it’s baked to perfection and chilled to set, creating a smooth, rich treat with a fruity twist.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Rhubarb Topping

2 cups fresh rhubarb, chopped
1/3 cup granulated sugar
1 tablespoon water

Cheesecake Filling

16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour

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Instructions

Prepare the crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined and press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Cook the rhubarb: In a small saucepan over medium heat, combine the chopped rhubarb, 1/3 cup sugar, and water. Cook for 8 to 10 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and let cool completely.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add 3/4 cup sugar and continue mixing until creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, sour cream, and flour until just combined.
Assemble and bake: Pour the cheesecake filling over the cooled crust. Spoon the cooled rhubarb mixture evenly on top, gently swirling it into the filling if desired for a marbled effect. Bake for 45 to 50 minutes, or until the center is just set and slightly jiggly.
Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove it from the oven and refrigerate for at least 4 hours, or until fully chilled and set before slicing and serving.

Notes

You can substitute frozen rhubarb if fresh is unavailable; thaw and drain it well before cooking to remove excess moisture.
For a smoother top without swirls, skip the swirling step and spread the rhubarb topping evenly over the cheesecake filling.
Ensure the cream cheese is softened and eggs are at room temperature to avoid lumps in the filling.
Use a water bath or place a pan of water in the oven for a more even bake and to reduce cracking, though it’s optional for this recipe.