Rhubarb Cheesecake Dessert
Indulge in the perfect blend of creamy decadence and tangy freshness with our Rhubarb Cheesecake Dessert recipe. This show-stopping treat features a buttery graham cracker crust, a rich and velvety cream cheese filling, and a vibrant, sweet-tart rhubarb topping that takes your taste buds on a delightful journey. Baked to perfection, this dessert is elevated by the natural zing of fresh rhubarb simmered with sugar and thickened into a luscious compote. Ideal for spring gatherings or any occasion that calls for a memorable dessert, this recipe is as visually stunning as it is delicious. Plus, with simple ingredients and easy-to-follow steps, you'll have a gourmet-quality dessert ready to serve that will wow any crowd.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.5 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 3 cups fresh rhubarb, chopped
- 0.75 cups granulated sugar
- 2 tablespoons cornstarch
- 0.25 cups water
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, mix the graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and stir until well combined.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy.
Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition until fully incorporated.
Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for 40–45 minutes, or until the center is just set.
While the cheesecake bakes, prepare the rhubarb topping. In a medium saucepan, combine the chopped rhubarb, 3/4 cup sugar, cornstarch, and water.
Cook over medium heat, stirring occasionally, until the mixture thickens and the rhubarb breaks down, about 10 minutes. Remove from heat and let it cool.
Once the cheesecake is baked, allow it to cool to room temperature before spreading the rhubarb topping evenly over the top.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set completely.
Serve cold and enjoy your creamy, tangy Rhubarb Cheesecake Dessert!
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 369.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 910 mg | 70% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1910 mg | 41% | |
*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.
