Description
These Rhubarb Cheesecake Squares combine a crisp graham cracker crust with a creamy cheesecake layer swirled with tangy, cooked rhubarb. Baked to perfection and chilled to set, they offer a delightful balance of sweet and tart flavors in every bite, perfect for a refreshing dessert or special occasion treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Rhubarb Layer
- 2 cups rhubarb, chopped into small pieces
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch square baking pan to ensure the cheesecake squares don’t stick.
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and the texture resembles wet sand.
- Form and bake the crust: Press the crust mixture firmly into the bottom of the prepared pan to create an even layer. Bake it for 8-10 minutes to set, then remove from oven and allow to cool.
- Cook the rhubarb: Combine the chopped rhubarb, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and cool slightly.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate sour cream: Stir in the sour cream until the mixture becomes smooth and fully blended.
- Assemble the squares: Pour the cheesecake batter evenly over the cooled crust. Spoon dollops of the cooked rhubarb mixture over the cheesecake batter. Use a knife or skewer to swirl the rhubarb into the cheesecake creating a beautiful marbled pattern.
- Bake the cheesecake squares: Bake for 30-35 minutes, until the center is set and edges turn lightly golden. Avoid overbaking to maintain creamy texture.
- Cool and chill: Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or preferably overnight to fully set and develop flavors.
- Serve: Cut into squares and enjoy the delicious combination of tangy rhubarb and creamy cheesecake.
Notes
- Ensure cream cheese is softened to room temperature for smooth batter and to avoid lumps.
- Use fresh rhubarb or thoroughly thawed frozen rhubarb for best results.
- For easier swirling, let the rhubarb mixture cool significantly before incorporating.
- Refrigerate leftovers in an airtight container for up to 4 days.
- You can substitute sour cream with Greek yogurt for a slight tangier flavor and lighter texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
