Ingredients for Rhubarb Cheesecake Dessert
- Graham Cracker Crumbs
- 1 ½ cups granulated sugar (½ cup for crust, ¾ cup for filling, 1 cup for topping)
- Butter
- 16 ounces cream cheese (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups chopped rhubarb
- ¼ cup water
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- Red Food Coloring
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How to Make Rhubarb Cheesecake Dessert
- Preheat oven to 375°F (190°C).
- Crust: Mix 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, and ¼ cup melted unsalted butter. Press firmly into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes. Remove and let cool completely.
- Filling: In a large bowl, beat 16 ounces cream cheese (softened) and ¾ cup granulated sugar until smooth and creamy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Beat until smooth and well combined.
- Pour filling over the cooled crust.
- Bake for 20-25 minutes, or until the center is just set and the edges are lightly browned.
- Let cool completely on a wire rack.
- Topping: In a medium saucepan, combine 4 cups chopped rhubarb, 1 cup granulated sugar, ¼ cup water, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, and a few drops of red food coloring (optional).
- Bring to a boil over medium heat, then reduce heat and simmer for 5-6 minutes, or until thickened, stirring constantly.
- Remove from heat and let cool completely.
- Pour the cooled rhubarb topping over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
173g
Fat
63g
Carbs
17g
