Description

Indulge in the delightful blend of tangy rhubarb and creamy cheesecake with this irresistible Rhubarb Cheesecake recipe. Perfect for a sweet treat or a special occasion dessert!

Ingredients

Graham Cracker Crust:

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

Rhubarb Filling:

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

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened, 3/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream, 1 tablespoon all-purpose flour

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Instructions

Prepare Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
Prepare Rhubarb: Simmer chopped rhubarb, 1/2 cup sugar, and water until soft. Let cool.
Make Cheesecake Filling: Beat cream cheese and sugar, add eggs one at a time. Mix in vanilla, sour cream, and flour.
Assemble: Pour half the filling, add half the rhubarb, swirl. Repeat with remaining filling and rhubarb.
Bake: Bake for 55–65 minutes, cool in the oven. Chill for at least 4 hours before serving.

Notes

Try with strawberry-rhubarb for a flavor twist.
Can be made ahead; sets beautifully overnight.
Optional: top with whipped cream or mint leaves.