Description
Delicious rhubarb cheesecake squares combine a creamy filling with a tangy rhubarb topping on a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham crumbs, 1/4 cup sugar, and melted butter. Press into 8×8 pan.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla.
- Pour over crust. Bake 25 minutes.
- Cook rhubarb, 1/4 cup sugar, cornstarch, and water until thickened.
- Spread rhubarb over cheesecake. Chill 4 hours before cutting.
Notes
- Use fresh rhubarb for best results
- Can substitute frozen rhubarb if needed
- Chill thoroughly before serving
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
