Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup rhubarb, chopped
- 1/4 cup sugar (for rhubarb swirl)
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×9 inch baking dish.
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press mixture into the bottom of the prepared baking dish to form a crust.
- In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
- Pour the cream cheese mixture over the crust.
- In a saucepan, combine rhubarb, 1/4 cup sugar, and cornstarch. Cook over medium heat until rhubarb is tender.
- Drop spoonfuls of the rhubarb mixture onto the cheesecake layer and swirl with a knife.
- Bake for 40-45 minutes, until set.
- Allow to cool completely, then refrigerate for at least 4 hours before slicing into squares.
Notes
Serve chilled squares with a dollop of whipped cream or a scoop of vanilla ice cream. Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb cheesecake, dessert squares, spring dessert, potluck, easy dessert