Rhubarb Cheesecake Dessert Recipe

Name: Rhubarb Cheesecake Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; ½ cup sugar; ½ cup melted butter; 2 (8 ounce) packages cream cheese, softened; ¾ cup sugar; 3 eggs; 1 teaspoon vanilla; 3 cups chopped rhubarb (sometimes I use rhubarb and strawberries mixed- can be frozen or fresh); 1 cup sugar; ¼ cup water; 1 tablespoon cornstarch; ¼ teaspoon cinnamon; 2 -3 drops red food coloring

Servings: persons

2 cups graham cracker crumbs
½ cup sugar
½ cup melted butter
2 (8 ounce) packages cream cheese, softened
¾ cup sugar
3 eggs
1 teaspoon vanilla
3 cups chopped rhubarb (sometimes I use rhubarb and strawberries mixed- can be frozen or fresh)
1 cup sugar
¼ cup water
1 tablespoon cornstarch
¼ teaspoon cinnamon
2 -3 drops red food coloring

1
Mix graham crumbs, 1/2 cup sugar and melted butter.
2
Press into 9 x 13 pan Bake 375F 10mins and cool.
3
FILLING:.
4
Mix cream cheese and 3/4 cup sugar.
5
Beat well.
6
Add eggs and vanilla.
7
Beat til smooth.
8
Pour onto cooled crust.
9
Bake 375F 20-25 mins til centre is set and edges are lightly browned.
10
TOPPING:.
11
Bring rhubarb, 1 cup sugar, 1/4 cup water, cornstarch, cinnamon and food colouring to a boil over medium heat.
12
Lower heat and simmer, stirring constantly 5-6 mins til thickened.
13
Cool and pour onto baked cheesecake.
14
Cool in fridge.

1131

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 cups graham cracker crumbs, ½ cup sugar, ½ cup melted butter, 2 (8 ounce) packages cream cheese, softened, and more.

Yes, Rhubarb Cheesecake Dessert 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.

Rhubarb Cheesecake Dessert

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