Description
A delicious rhubarb cheesecake with a creamy filling and a crunchy graham cracker crust.
Ingredients
Scale
- 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
Instructions
- 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 rhubarb is soft and mixture is slightly thickened. Let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until combined.
- Pour the cheesecake filling over the crust. Spoon the rhubarb mixture on top and gently swirl it with a knife.
- Bake for 45–50 minutes, or until the center is set. Let cool, then refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- For best results, use fresh rhubarb.
- Allow the cheesecake to chill overnight for improved flavor.
- Serve with whipped cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg