Description
Indulge in the delightful combination of tangy rhubarb compote swirled into a creamy cheesecake filling, all nestled on a buttery graham cracker crust. This Rhubarb Cheesecake recipe is a perfect balance of sweet and tart flavors, making it a show-stopping dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the rhubarb compote:
- 2 cups chopped fresh or frozen rhubarb
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside in foil.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Prepare the rhubarb compote: Cook rhubarb, sugar, lemon juice, and vanilla until thickened. Set aside.
- Prepare the cheesecake filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream. Pour half the batter, swirl in half the compote, repeat, and bake.
- Bake and cool: Bake in a water bath, cool in the oven, then refrigerate before serving.
Notes
- For a brighter flavor, add 1/2 teaspoon of lemon zest to the cheesecake batter.
- This cheesecake can also be topped with fresh whipped cream or extra rhubarb compote before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
