Here’s a full Rhubarb Cheesecake recipe—a creamy, tangy dessert that balances the richness of cheesecake with the tartness of rhubarb. This version includes a graham cracker crust, a rich cheesecake layer, and a sweet-tart rhubarb topping.
Rhubarb Cheesecake Recipe
⭐ Servings:
12 slices
⏱ Time:
Prep: 30 minutes
Cook: 1 hour
Chill: 6+ hours (overnight preferred)
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 10 crackers)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
For the Rhubarb Topping:
3 cups chopped rhubarb (fresh or frozen, thawed and drained)
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
1. Make the Crust
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, salt, and melted butter until well combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sugar and beat until combined.
Add eggs, one at a time, beating after each addition.
Mix in vanilla, sour cream, and heavy cream until smooth and creamy.
Pour over the cooled crust.
3. Bake the Cheesecake
Place the springform pan on a baking sheet and bake at 325°F (160°C) for 50–60 minutes, until the center is just slightly jiggly.
Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
Remove and cool completely on a wire rack.
Chill in the refrigerator for at least 6 hours, preferably overnight.
4. Make the Rhubarb Topping
In a saucepan, combine rhubarb, sugar, and lemon juice.
Cook over medium heat until rhubarb softens (10–15 minutes).
Stir in the cornstarch slurry and cook until thickened (2–3 more minutes).
Cool completely before spreading on the chilled cheesecake.
Optional Additions:
Add ½ tsp ground ginger or orange zest to the rhubarb topping for extra flavor.
Stir in sliced strawberries with rhubarb for a rhubarb-strawberry topping.
