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Rhubarb Cheesecake Squares

A delightful treat combining tart rhubarb with creamy cheesecake, perfect for gatherings or a cozy night in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted Must be melted for proper mixing.
  • 0.25 cups sugar
For the cheesecake layer
  • 2 packages cream cheese, softened (8 oz each) Ensure softened to room temperature.
  • 1 cups sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
For the rhubarb topping
  • 2 cups rhubarb, diced Use fresh for best results.
  • 0.5 cups water
  • 0.25 cups sugar

Method
 

Preparing the crust
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well blended.
  3. Press this mixture into the bottom of the prepared pan.
Making the cheesecake layer
  1. In a large mixing bowl, beat the cream cheese and 1 cup sugar until creamy.
  2. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. Pour the cream cheese mixture over the crust in the baking pan and spread it evenly.
Preparing the rhubarb topping
  1. In a saucepan, combine the diced rhubarb, water, and 1/4 cup sugar.
  2. Bring to a boil, then reduce heat and simmer until the rhubarb is soft.
  3. Spoon the rhubarb mixture over the cheesecake layer.
Baking
  1. Bake for 30-35 minutes, or until the edges are set.
  2. Allow to cool, then refrigerate for at least 4 hours before cutting into squares and serving.

Notes

For a beautiful presentation, serve chilled and consider drizzling with caramel or chocolate sauce. Top with fresh whipped cream and sprinkle with cinnamon for an elegant touch. Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.