Description
Delight in the perfect balance of tart rhubarb and creamy cheesecake with these Rhubarb Cheesecake Squares. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a beautifully marbled rhubarb topping, these squares are an irresistible dessert for any occasion.
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). Grease an 8×8-inch or 9×9-inch square baking pan to prepare for the crust.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and the texture resembles wet sand.
- Press and bake crust: Firmly press the crumb mixture into the bottom of the greased pan to form an even layer. Bake for 8-10 minutes until set, then remove from the oven and allow to cool.
- Cook rhubarb layer: In a small saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.
- Add eggs to batter: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth texture.
- Mix in sour cream: Stir in the sour cream until the cheesecake mixture is smooth and fully combined.
- Assemble the squares: Pour the cheesecake batter evenly over the cooled crust. Spoon dollops of the rhubarb mixture atop the batter.
- Create swirl effect: Use a knife or skewer to gently swirl the rhubarb mixture into the cheesecake batter, forming a marbled pattern.
- Bake the cheesecake: Bake the assembled squares in the preheated oven for 30-35 minutes, or until the center is set and the edges turn lightly golden.
- Cool and refrigerate: Allow the cheesecake squares to cool to room temperature, then refrigerate for at least 2 hours or overnight for best texture and flavor.
- Serve: Once chilled, cut into squares and enjoy the harmonious sweet and tangy flavors of rhubarb and cheesecake.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake the cheesecake; it should be set but slightly jiggly in the center to retain creaminess.
- Use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid before cooking.
- The rhubarb swirl can be adjusted to your liking—more or less for flavor intensity and visual effect.
- Store leftovers refrigerated and consume within 3-4 days for best freshness.
