Creamy Rhubarb Cheesecake Dessert

Indulge in the perfect blend of tangy and sweet with this Creamy Rhubarb Cheesecake Dessert. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant homemade rhubarb compote topping, this dessert is as visually stunning as it is delicious. The silky cheesecake is baked to perfection and topped with the tartness of rhubarb, creating a beautifully balanced bite every time. With easy-to-follow steps and a light, refreshing finish, this recipe is ideal for spring and summer gatherings or any occasion that calls for a show-stopping dessert. Perfectly chilled and irresistibly creamy, this rhubarb cheesecake is destined to be your new favorite treat!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened
• 0.75 cups granulated sugar (for filling)
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups chopped rhubarb
• 0.5 cups granulated sugar (for rhubarb compote)
• 0.25 cups water
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.

Step 3

Press the mixture firmly and evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.

Step 6

Beat in the eggs, one at a time, on low speed until just combined. Do not overmix.

Step 7

Pour the cream cheese filling over the cooled crust and spread it evenly.

Step 8

Bake the cheesecake for 50-55 minutes, or until the center is slightly set and jiggles slightly when shaken.

Step 9

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 10

Meanwhile, prepare the rhubarb compote. In a medium saucepan, combine the chopped rhubarb, 1/2 cup of sugar, and 1/4 cup of water.

Step 11

Cook over medium heat for 8-10 minutes, stirring occasionally, until the rhubarb begins to break down into a sauce.

Step 12

In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to form a slurry.

Step 13

Stir the slurry into the rhubarb mixture and cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.

Step 14

Once the cheesecake has fully cooled, spread the rhubarb compote evenly over the top.

Step 15

Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely before serving.

Step 16

Run a knife around the edge of the pan to loosen the cheesecake before releasing the springform. Slice and serve chilled.

Nutrition Facts

Serving size	(1888.8g)

Amount per serving	% Daily Value*
Calories	5075.0

Total Fat 333.8g	0%
Saturated Fat 196.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1433.5mg	0%
Sodium 2948.6mg	0%
Total Carbohydrate 478.2g	0%
Dietary Fiber 11.7g	0%
Total Sugars 356.4g
Protein 72.0g	0%

Vitamin D 123IU	0%
Calcium 1310.1mg	0%
Iron 11.7mg	0%
Potassium 2122.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 5.5%

Carbs: 36.7%