How many servings does this recipe make?

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

What ingredients do I need for Rhubarb Cheesecake Bars With Gingersnap Crust?

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.

Is Rhubarb Cheesecake Bars With Gingersnap Crust suitable as baking & desserts?

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

How do I store leftover Rhubarb Cheesecake Bars With Gingersnap Crust?

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.

Rhubarb Cheesecake Bars With Gingersnap Crust Recipe

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

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.

Rhubarb Cheesecake Bars With Gingersnap Crust

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