Rhubarb Cheesecake Squares
Creamy cheesecake layered with vibrant, tangy rhubarb on a buttery crumb crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (about 10 full sheets)
- 0.5 cups sugar
- 0.33 cups butter, melted
For the rhubarb filling
- 2 cups fresh rhubarb, chopped (frozen works too; just thaw and drain)
- 0.75 cups sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the cheesecake layer
- 8 ounces cream cheese, softened
- 0.5 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 cups sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly and well-distributed.
- Press the mixture firmly into the bottom of a 9×9-inch baking dish. Bake for 10 minutes, until golden and slightly firm.
Rhubarb filling
- In a saucepan, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5-7 minutes, until the rhubarb starts to soften and the mixture becomes bubbly. Remove from heat and set aside.
Cheesecake layer
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in sour cream and blend until fully incorporated.
Assembly and baking
- Pour half of the cheesecake batter over the pre-baked crust. Spoon the rhubarb filling on top, spreading it evenly.
- Pour the remaining cheesecake filling over the rhubarb layer, smoothing it out gently.
- Bake in the preheated oven for 30-35 minutes, or until the center is set but still has a slight jiggle. It should not be browned on top.
- Allow the cheesecake to cool on a wire rack before refrigerating for at least 4 hours, preferably overnight.
Notes
These Rhubarb Cheesecake Squares can be served chilled. Consider dusting with powdered sugar or whipped cream. Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months. To prevent sticking, line the baking dish with parchment paper.