Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares

These Rhubarb Cheesecake Squares are a delightful combination of creamy cheesecake and tangy rhubarb, perfect for a comforting dessert that also impresses.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 9 squares

Course: Dessert, Sweets

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

1.5 cups 1 1/2 cups graham cracker crumbs Honey Maid recommended for better taste.
0.5 cups 1/2 cup butter, melted Use real butter for best results.

For the cheesecake filling

1 cup 1 cup sugar Regular sugar is fine, brown sugar can be used for a fancier touch.
2 cups 2 cups cream cheese, softened Philadelphia brand gives the best result.
2 large 2 large eggs Farm-fresh eggs are preferred.
1 teaspoon 1 teaspoon vanilla extract Use real vanilla extract.

For the rhubarb topping

2 cups 2 cups rhubarb, chopped Fresh rhubarb is best; frozen is acceptable if thawed and drained.
0.25 cups 1/4 cup water
0.25 cups 1/4 cup sugar For the rhubarb topping.

Method

Preparation

Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs and melted butter until combined, then press firmly into the bottom of a greased 9x9-inch baking dish.
In another bowl, beat the cream cheese until smooth. Add in 1 cup of sugar, eggs, and vanilla, then mix until creamy. Pour this mixture over your crust.

Rhubarb Topping

In a saucepan, combine chopped rhubarb, water, and 1/4 cup sugar. Cook over medium heat until the rhubarb is tender but not mushy.
Spread the rhubarb mixture over the cheesecake layer.

Baking

Bake for 35-40 minutes until the center is set. Ensure you do not overbake.
Let cool, then refrigerate for at least a couple of hours before slicing into squares.

Notes

Serving suggestions include whipped cream or a drizzle of chocolate sauce. Prepping all ingredients before starting helps the process, and using a good mixer is essential for cream cheese.