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!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press the mixture firmly and evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.
Beat in the eggs, one at a time, on low speed until just combined. Do not overmix.
Pour the cream cheese filling over the cooled crust and spread it evenly.
Bake the cheesecake for 50-55 minutes, or until the center is slightly set and jiggles slightly when shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Meanwhile, prepare the rhubarb compote. In a medium saucepan, combine the chopped rhubarb, 1/2 cup of sugar, and 1/4 cup of water.
Cook over medium heat for 8-10 minutes, stirring occasionally, until the rhubarb begins to break down into a sauce.
In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to form a slurry.
Stir the slurry into the rhubarb mixture and cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.
Once the cheesecake has fully cooled, spread the rhubarb compote evenly over the top.
Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely before serving.
Run a knife around the edge of the pan to loosen the cheesecake before releasing the springform. Slice and serve chilled.
Nutrition Facts
Calories |
5075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 196.5 g | 982% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 356.4 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1310 mg | 101% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2122 mg | 45% | |
*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.
