Description
🍰 Indulge in this Irresistible Rhubarb Cheesecake recipe that’s both sweet and tart, offering a delectable balance of flavors.
🌿 Perfect for dessert lovers seeking a unique treat that combines creamy cheesecake with the tang of rhubarb.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups diced fresh or frozen rhubarb, thawed
Instructions
1. Preheat the oven to 350°F and grease a 9-inch square baking pan.
2. In a bowl, mix together flour, oats, and brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 cup for topping.
3. Press the remaining mixture into the bottom of the prepared pan to form a crust.
4. For the filling, beat cream cheese, sugar, salt, cinnamon, and nutmeg together until smooth. Add the egg and vanilla, mixing well.
5. Fold in the diced rhubarb, then spread the filling over the crust.
6. Sprinkle the reserved topping mixture over the cheesecake layer.
7. Bake for about 40 minutes until golden and set.
8. Cool on a wire rack, then refrigerate until cold before slicing into squares.
Notes
🔪 Chilling the dessert enhances flavor and ease of slicing; use a hot, dry knife for cleaner cuts.
🌱 Consider using a graham cracker crust for a different texture and flavor profile.
🍫 Adding white chocolate to the filling can elevate sweetness, but use baking bars to avoid seizing.
- Prep Time: 25 minutes
- Chilling Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 216
- Sugar: 13 grams
- Sodium: 171 mg
- Fat: 11 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 41 mg