Rhubarb Cheesecake Bars With Gingersnap Crust

Name: Rhubarb Cheesecake Bars With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3 whole graham crackers, broken into 1-inch pieces; 12 gingersnap cookies, broken into 1-inch pieces; 6 tablespoons unsalted butter, melted and cooled; 3 tablespoons brown sugar; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; Filling; 16 ounces cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/2 cup water; 1 lb rhubarb, trimmed and sliced into 1/4-inch pieces; 1 inch piece fresh ginger, peeled

Servings: persons

Crust
3 whole graham crackers, broken into 1-inch pieces
12 gingersnap cookies, broken into 1-inch pieces
6 tablespoons unsalted butter, melted and cooled
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
Filling
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup water
1 lb rhubarb, trimmed and sliced into 1/4-inch pieces
1 inch piece fresh ginger, peeled

1
Preheat oven to 325 degrees F.
2
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
3
Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
4
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
5
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
6
In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
7
Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
8
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
9
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
10
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
11
Top the bars with the remaining rhubarb sauce immediately before serving.

1320

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 3 whole graham crackers, broken into 1-inch pieces, 12 gingersnap cookies, broken into 1-inch pieces, 6 tablespoons unsalted butter, melted and cooled, and more.

Yes, Rhubarb Cheesecake Bars With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!