Ingredients for Creamy Rhubarb Cheesecake Dessert
- 1 cup (2 sticks) unsalted butter
- All Purpose Flour
- ½ cup chopped pecans
- 4 cups chopped rhubarb
- ¾ cup granulated sugar (for rhubarb) + 1 cup granulated sugar (for cheesecake) + 2 tablespoons granulated sugar (for sour cream topping)
- 16 ounces cream cheese
- Vanilla Extract
- 2 large eggs
- ½ cup sour cream
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How to Make Creamy Rhubarb Cheesecake Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, cut 1 cup (2 sticks) unsalted butter into 1 ½ cups all-purpose flour until the mixture resembles coarse crumbs.
- Stir in ½ cup chopped pecans.
- Press the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan.
- Bake for 15 minutes.
- While the crust is baking, prepare the rhubarb filling: In a medium bowl, combine 4 cups chopped rhubarb, ¾ cup granulated sugar, and 2 tablespoons all-purpose flour.
- Once the crust is baked, evenly spoon the rhubarb mixture over the hot crust.
- Bake for 15 minutes.
- Meanwhile, prepare the cheesecake filling: In a large bowl, beat 16 ounces cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Carefully pour the cheesecake filling over the hot rhubarb layer.
- Bake for 30 minutes.
- In a small bowl, combine ½ cup sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract.
- Spread the sour cream mixture evenly over the hot cheesecake.
- Bake for an additional 5 minutes.
- Cool completely on a wire rack for at least 1 hour.
- Refrigerate overnight to allow the cheesecake to set completely.
- Before serving, sprinkle with additional chopped pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
71g
Fat
75g
Carbs
10g
