Creamy Rhubarb Cheesecake

Kathie Carr

By
@kathiecc

Rhubarb and cream cheese just go together, I think. This is a strawberry cheesecake recipe I adapted to use rhubarb.


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Rating:

Prep:

20 Min

Ingredients

CRUST:

1 c
flour
1/4 c
sugar
1/2 c
butter, softened

LAYER 1, RHUBARB:

3 c
fresh rhubarb, cut into 1/2 inch pieces
1/2 c
sugar
1 Tbsp
all purpose flour

LAYER 2, CREAM CHEESE:

12 oz
cream cheese, softened to room temperature
1/2 c
sugar
2
eggs

LAYER 3, SOUR CREAM:

1
(8 ounce) container dairy sour cream
2 Tbsp
sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
2
FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
3
FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
4
FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.

About this Recipe

Course/Dish: Cakes, Fruit Desserts